Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 68

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Fish should be fried in very good fresh butter, or nice beef drippings; or else in lard, which last, is the most usual method. A large allowance of lard should be put into the pan, and held over a clear fire, till it becomes so hot as to boil fast in the pan. Till the lard hisses and bubbles do not put in the fish. They must first be dried separately in a clean cloth, and then scored on the back in deep incisions, or gashes, and slightly dredged with flour. Unless the lard is amply sufficient in quantity to cover the fish well, and bear them up towards the surface, they will sink heavily to the bottom of the pan, and perhaps stick there and burn. Also, if there is not fat enough, the fish will absorb the whole of what there is, and become dark-colored and greasy.