The great secret in frying is to have the fat as hot as fire will make
it before putting the article to be cooked into it. The object is to
close up the pores of the flesh at once, and prevent the fat from
penetrating it, rendering it greasy and indigestible. After the bacon
is well soaked, cut it into thin slices, and fry it crisp. If it is
cold bacon, slice it into a pan, cover it with bread crumbs--stale
bread grated--add very little fat, and put it over a quick fire for
four or five minutes; then turn it, and cook the other side.