I had occasion to enjoy the culinary expertise of a construction camp cook in Nain, Labrador, many years ago. "Cookie", or Mr. Gavin, was 83 years young and three sheets to the wind at all times. In the main oven of the ninety-six inch Enterprise, a monsterous wood fired cooking stove of great fame in eastern North America, he kept a large pan, about 18" X 14" X 8", two thirds full of grease from previous meals, always at full fire, and never removed the pan from the oven. He only siphoned off grease as required. He'd slice bologna off the loaf whilst holding the loaf over the pan, deftly dropping the slices directly into the grease, wax and all. And he'd a large ladle in which he could put four eggs. Yup, in less than thirty seconds, four poached eggs. Some might cringe but, when you are working in cold, wet weather for fourteen hours a day, a hot breakfast that will "stick" to your ribs is welcome.