Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 98

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Take three large fine sea-bass, or black-fish. Cut off their heads and tails, and fry the fish in plenty of lard till about half done. Have ready a pint of tomatos, that have been pickled cold in vinegar flavored with a muslin bag of mixed spices. Drain the tomatos well from the vinegar; skin them, and mash them in a pan; dredging them with about as much flour as would fill a large table-spoon heaped up. Pour the mixture over the fish while in the frying pan; and continue frying till they are thoroughly done.

Cutlets of halibut may be fried in this manner with tomatos: also, any other pan-fish.

Beef-steaks or lamb-chops are excellent fried thus with tomatos.