31. Bacon and Ham, how to choose both fit for broiling.—Ham for broiling ought not to be too old or too dry, it would perhaps eat rank: nothing requires more care than broiling. Either get a slice of ham weighing a quarter of a pound or two ounces, which lay on your gridiron; put them over the fire; it will take perhaps five minutes, if the fire is good, and more, of course, if slow, but in that short space of time turn them three or four times, and it is done. Proceed the same if you want to serve it with poached eggs, but be careful that the eggs be ready at the same time as the bacon or ham, or both would eat badly. If you happen to have a whole ham by you for that purpose only, begin to cut the slices in a slanting direction and the same thickness, and proceed to the end of the ham with the remainder; it will prove more profitable to broil with greens, peas, broad beans, &c., &c.
To sauté it, put a little butter or good fat in the pan; set it on the fire with your slice in it, sauté very gently, turning very often, and serve it on very thin toast.