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Classic
Cook Books
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page 33
jacks, roach, gudgeons, or a chine of fresh salmon.
To fry Flat Fish.
Dry the fish well in a cloth, rub them over in 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.
To fry Oysters.
You must make a batter of milk, eggs, and flour; then take your oysters and wash
them; wipe them dry, and dip them in the batter, then roll them in some crumbs
of bread and a little mace beat fine, and fry them in very hot butter or lard.
Or, beat four eggs with salt, put in a little nutmeg grated, and a spoonful of
grated bread, then make it as thick as batter for pancakes, with fine flour;
drop the oysters in, and fry them brown in clarified beef suet. They are to lie
round any dish of fish. Ox-palates boiled tender, blanched, and cut in pieces,
then fried in such batter is proper to garnish hashes or fricassees.
To fry Chickens.
Cut your chickens in pieces, half boil them with slices of pork, in water
sufficient to cover them, then take the gravy from the pan and fry them in
butter till they are a light brown: then add the gravy with a spoonful or two of
sweet wine, nutmeg, and salt, thicken it with flour. Garnish with sippets within
the dish.
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Classic
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