Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Dip the ham or slices of middling in bread crumbs.
Put in a frying-pan with chopped parsley and pepper.
Just before taking off the fire, pour to the gravy a cup of cream.--Mrs.
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Frying pan
Chef's knife
Cutting board