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Classic
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page 79
FRY COLD POTATOES.
Mash them up with salt, pepper, and butter, make them in balls, and fry them to
a light brown.
TO FRY BEEFSTEAKS.
Cut the steak rather thin. Put some lard into an iron fryingpan, and, when it is
hot, lay in the steaks, and keep turning them till they are done enough.
VEAL CUTLETS.
Cut them about half an inch thick, and flatten them with a cleaver, dip them in
egg beat up with a little salt, and then in fine bread-crumbs, or flour. Fry
them a light brown, in boiling lard.
LAMB, OR MUTTON CHOPS.
Dress them in the same way, and garnish with parsley and slices of lemon.
PORK CHOPS.
Cut them about half an inch thick, trim them neatly, beat them flat, put them
into a stewpan with a bit of butter or lard. Let them have one fry; then beat
two eggs with a little salt, and add to them some sage and onion, chopped fine;
dip the chops in, one at a time, then sprinkle them with bread-crumbs, or flour,
and fry them in hot lard till brown.
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Classic
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