I take it fried, about an inch thick, with plenty of ham fat.
The meat is fried, with only the exception of when accompanied by "turnip greens."
Flounders or other small fish may be fried in the same manner.
Small cakes of this meat should then be fried, and laid round it.
Cold potatoes may be fried in slices or quarters, or broiled on a gridiron.
Or it may be first ...