Cut slices of HAM quite thin, cut off the rind or skin, put them into a hot frying pan, turning them often until crisp, taking care not to burn the slices; three minutes will cook them well. Dish them on a hot platter; then turn off the top of the grease, rinse out the pan, and put back the clear grease to fry the eggs. Break the eggs separately in a Saucer, that in case a bad one should be among them it may not mix with the rest. Slip each egg gently into the frying pan. Do not turn them while they are frying, put keep pouring some of the hot lard over them with a kitchen spoon; this will do them sufficiently on the upper side. They will be done enough in about three minutes; the white must retain its transparency so that the yolk will be seen through it. When done take them up with a tin slice; drain off the lard, and if any part of the white is discolored or ragged, trim it off. Lay a fried egg upon each slice of the HAM, and send to table hot.
Directions The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)