text_original: Cut half a pound of salt pork into small pieces; put these into a thoroughly clean frying pan; fry out the clear fat, and remove the small pieces of pork. Rub a little fine table salt in the inside of the fish, and when the pork fat is smoking hot, add the fish to it; turn it three times before it is done.
text_transcription: CUT HALF A POUND OF SALT PORK INTO SMALL PIECES PUT THESE INTO A THOROUGHLY CLEAN FRYING PAN FRY OUT THE CLEAR FAT AND REMOVE THE SMALL PIECES OF PORK RUB A LITTLE FINE TABLE SALT IN THE INSIDE OF THE FISH AND WHEN THE PORK FAT IS SMOKING HOT ADD THE FISH TO IT TURN IT THREE TIMES BEFORE IT IS DONE
phonemes: kˈʌt hˈæf ɐ pˈaʊnd ʌv sˈɔlt pˈɔːɹk ˌɪntʊ smˈɔːl pˈiːsᵻz; pˌʊt ðiːz ˌɪntʊ ɐ θˈʌɹoʊli klˈiːn fɹˈaɪɪŋ pˈæn; fɹˈaɪ ˈaʊt ðə klˈɪɹ fˈæt, ænd ɹᵻmˈuːv ðə smˈɔːl pˈiːsᵻz ʌv pˈɔːɹk. ɹˈʌb ɐ lˈɪɾəl fˈaɪn tˈeɪbəl sˈɔlt ɪnðɪ ɪnsˈaɪd ʌvðə fˈɪʃ, ænd wɛn ðə pˈɔːɹk fˈæt ɪz smˈoʊkɪŋ hˈɑːt, ˈæd ðə fˈɪʃ tʊ ɪt; tˈɜːn ɪt θɹˈiː tˈaɪmz bᵻfˌɔːɹ ɪɾ ɪz dˈʌn.