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Classic
Cook Books
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page 71
they are of a fine brown; when they are enough, take them up, and serve them;
fry some parsley green and crisp, melt anchovy and butter, with a spoonful of
white wine. Dish your fish, and garnish with fried parsley and sliced lemon. You
may pour your sauce over the fish, or send it in a boat, which you please.
In this manner you may fry perch, small pike, jacks, roach, gudgeons, or a chine
of fresh salmon.
To fry Flat Fish.
Dry the fish well in a cloth, rub them over with the yolk of an egg, and dust
over some flour: let your oil, butter, lard, or dripping be ready to boil before
you put in the fish; fry them off with a quick fire, and let them be of a fine
brown. Before you dish them up, lay them upon a drainer before the fire sloping,
for two or three minutes, which will prevent their eating greasy.--For sauce,
take the Fish Sauce, No. 35.
You must observe on fast days, and in Lent never to dress your fish in anything
but butter or oil.
To fry Herrings.
After having cleaned your herring, take out the roes, dry them and the herrings
in a cloth; flour them, and fry them in butter of a fine brown; lay them before
the fire to drain; slice three or four onions, flour them
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Classic
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