Cut some nice slices of ham, put them in a frying-pan; cover them with hot water, and set the pan over the fire. Let it boil up once or twice; then take out the slices and throw out the water; put a bit of lard in the pan; dip the slices in wheat flour or finely rolled crackers, and when the fat is hot, put them into the pan; sprinkle a little pepper over; when both sides are a fine brown, take them on a steak dish; put a little boiling water into the pan. and put it in the dish with the meat. Now put a bit of lard the size of a large egg into the pan; add a salt-spoonful to it; let it become hot; break six or eight eggs carefully into a bowl; then slip them into the hot lard; set the pan over a gentle fire. When the white begins to set, pass a knife-blade, so as to divide an equal quantity of white to each yolk; cut it entirely through to the pan, that they may cook the more quickly. When done, take each one up with a skimmer spoon, and lay them in a chain around the edge of the meat on the dish. Fried eggs should not be turned in the pan.

Spinach boiled and pressed free from water, and chopped small, may be put on the centre of a steak dish; lay the fried ham on it; pour the gravy over; place the fried eggs around it. Vinegar may be eaten with the spinach.