PORK FRIED IN BATTER, OR EGGED AND BREAD-CRUMBED.

Roll very thin slices of breakfast bacon or fat pork in fritter batter,

or egg and bread-crumb them, and fry them in boiling lard. Serve on

toast or fried mush as a dish by itself, or as a garnish for beefsteak,

fried chickens, breaded chops, etc.