Food

1889

Frying

Although very bad for chops or steaks, the frying pan is indispensible for some things, such as veal cutlets, lamb chops (sometimes), fish, pancakes, etc. Most meats and fish are usually fried with egg and bread crumbs. The frying pan must be kept clean. This is very essential, as the dirt that sticks to the pan absorbs the fat, prevents the meat browing, and turns it a nasty black color. Have a clear brisk fire, as the quicker meat is fried the tenderer it is. According to what is to be fried, put little or much fat in the pan, fish and pancakes require a considerable quantity. The fat must alsways boil before putting the meat into it; if not it coddles. For veal cutlets a little butter is best and most economical, as it helps to make the gravy; but event his expense may be dispensed with, if incompatible with the income of the family, and yet the cutlets be well cooked. Most have a few slices of bacon with either cutlets or liveer, the fat from this, if the bacon be not rank, will dovery nicely; and if the meat be well-flavored and fried quickly, and some nice gravy made to it, few persons would know the difference. Some like thickened and some like plain gravy to these fried meats. Some a large quanrtity, others very little; all these must be accomodated. To make these gravies, have ready a little burnt sugar to brown with; wempty the pan of the fat, if it be, as is most likely, too rank to use; put some warm water, as much as you wish to make, in the pan; mix very smoothly sufficient flour and water to thicken it to tast; into thia put as much butter as you like to use ( a little will do, more will make it richer); pepper and salt it sufficiently; stir it very smoothly into the pan, while the water is only warm; stir it well until it boils, and brown it with the burnt sugar to your taste. This will be a chea and very nice gravy for all fried meats; and where meat is short, children are very fond of such over potatoes, haricot beans, or even bread in their plates; and not being too rich or greasy it will not disagree with them. Care must be taken after the gravy is boiled not to let it boil too fast for any length of time, as all thickened gravies, hashes, etc. boil away very fast and dry up; neither must it stand still in the pan; a whitish scum then settles on the top and spoils the appearance of it. On the plainest and humblest dinner table, dishes may as well look inviting.

Note: for all frying purposes be particular that the pan is thoroughly hot before using.