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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MEATS

FRIED HAM

Cut ham about 1/2 inch thick, sawing bone if a nice large slice is desired; remove the rind and niche the edges of fat so that it will lie flat in the skillet; if the ham is very lean add a little butter or lard when frying and fry quickly but thoroughly, turning- it frequently until it is a nice brown; remove to a hot platter, pour out the grease, put in a little butter, add 1/2 tea-spoonful of flour, 1 cupful of rich sweet milk; stir, let come to a boil and pour over ham. Some prefer parboiling ham a few minutes before frying.

Sister Emma. Spickler, Polo, Ill.
 

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