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PREPARATION FOR CUTLETS OF FOWL OR VEAL.

Make a smooth batter of flour, and a little salad oil, and two eggs,
a little white pepper, salt, and nutmeg, turn the cutlets well in
this mixture, and fry a light brown, garnish with slices of lemon,
and crisped parsley, this is done by putting in the parsley after the
cutlets have been fried, it will speedily crisp; it should then be
drained, to prevent its being greasy.

CHAPTER III.

Fish.

PRELIMINARY REMARKS.

When fish is to be boiled, it should be rubbed lightly over with salt,
and set on the fire in a saucepan or fish-kettle sufficiently large,
in hard cold water, with a little salt, a spoonful or two of vinegar
is sometimes added, which has the effect of increasing its firmness.

Fish for broiling should be rubbed over with vinegar, well dried in
a cloth and floured. The fire must be clear and free from smoke, the
gridiron made quite hot, and the bars buttered before the fish is put
on it. Fish to be fried should be rubbed in with salt, dried, rolled
in a cloth, and placed for a few minutes before the fire previous to
being put in the pan.

* * * * *

FISH FRIED IN OIL.

Soles, plaice, or salmon, are the best kinds of fish to dress in
this manner, although various other sorts are frequently used. When
prepared by salting or drying, as above directed, have a dish ready
with beaten eggs, turn the fish well over in them, and sprinkle it
freely with flour, so that the fish may be covered entirely with it,
then place it in a pan with a good quantity of the best frying oil at
boiling heat; fry the fish in it gently, till of a fine equal brown
colour, when done, it should be placed on a cloth before the fire
for the oil to drain off; great care should be observed that the oil
should have ceased to bubble when the fish is put in, otherwise it
will be greasy; the oil will serve for two or three times if strained
off and poured into a jar. Fish prepared in this way is usually served
cold.

* * * * *

FRIED SOLES IN THE ENGLISH WAY.

Prepare the soles as directed in the last receipt, brush them over
with egg, dredge them with stale bread crumbs, and fry in boiling
butter; this method is preferable when required to be served hot.

* * * * *

ESCOBECHE.

Take some cold fried fish, place it in a deep pan, then boil half a