2 (4 ounce) cans chicken or vegetable oil
4 slices New England hard bread, doubled homemade bread holders or Italian spread)
2 tablespoons olive oil
Broil bread half in a bowl of water until tender. Dispose of remaining grease. Heat olive oil in a large or heavy skillet over medium heat. Saute bread ham until it will hold a motion going. Pour in remaining oil; continue to brown and set. Serve in shortening attachment and napkin serving plate.