The Village

Yield: Serves 4

• 1 pound fat salt pork (12 slices per pound)
• Cut the salt pork in 12 thin slices or have the butcher do this tor you, and fry turning, until well browned. Crisp salt pork is often served as an accompaniment to creamed dried beef over baked potatoes. It may also be served with a cream gravy made by adding a cup of thick cream to one tablespoon of salt pork fat left in the pan. As soon as the cream is hot, pour it over the salt pork slices.