Chambers's cookery for young housewives

For wet-frying, place an iron saucepan three parts filled with clarified dripping (see page 69) over the fire, and allow it to melt and heat till a blue steam rises from it, and it is quite still, when it will be ready for use. Or, to test the fat, throw in a small piece of bread, and if a bubbling at once begins it is ready. Whatever is to be cooked, must be previously prepared by being tossed in flour, or covered in flour and water batter, or else first dipped in beaten egg, and then tossed in bread crumbs. When the fat is ready, drop into it a few of the prepared pieces (which should not be too large), when the outer coat will be at once sealed so that no grease can pass through ; fry for three or four minutes to a nice golden colour. Lift the pieces with a perforated iron spoon on to porous paper ; sprinkle with salt if they are savoury, or sifted sugar if they are sweet, and dry for a few minutes in the oven. Keep hot until the rest of the dish is cooked. If the fat is not sufficiently heated the outer covering will not become sealed, but will bo saturated with grease, and the appearance and flavour of the dish will bo entirely spoiled. After the fat has been used it should be allowed to cool for 28 FRIED BEEFSTEAKS — MUTTON CHOPS — VEAL CUTLEl'S. a few minutes, and then be strained into a strong bowl, and set aside for future use. Dry-frying is done in a frying-pan. Place the pan over a clear fire with sufficient butter, lard, dripping, or oil in it to cover the bottom ; when it is melted and quite hot, put in whatever is to be cooked, and fry first on one side for about five minutes to a pale brown ; then turn it, and fry for about three minutes on the other side. Then drain as above described in wet-frying. The fat which has been used for dry-frying is seldom fit for use a second time. TO FRY BEEFSTEAKS. 1 lb. beefsteak. 1 oz. butter or dripping. Pepper. 1 table-spoonful ketchup. 2 table-spoonfuls water. Salt. Cut the steaks as for broiling, and, after they are put into the pan, with the hot butter or dripping, turn them frequently. Let them be browned all over, and placed in a hot dish when finished. Pour away the fat, and add the water with a little pepper, salt, and ketchup. Let these boil, and pour the gravy so formed into the dish with the steak. Serve immediately. If onions be required with the steak, cut them in thin slices, and fry them till they are soft. They should be fried after the steak, with part of the fat in which the beef has been cooked. TO FRY MUTTON CHOPS. 1 lb. mutton chops. I 2 table-spoonfuls ketchup. Pepper and salt. I 2 table-spoonfuls water. Cut the chops in the same manner as for broiling, and dress them according to the preceding directions for frying steaks. None of the grease which flows from the chops should be served with them ; the whole must be poured away before preparing the gravy. TO FRY VEAL CUTLETS. 1 lb. veal cutlet. 1 lb. bacon. 2 oz. lard. 2 table-spoonfuls ketchup. 2 table-spoonfuls water. Pepper and salt. Veal cutlets form a delicate dish, and should be fried with lard. The best cutlets are from the fillet, because they are FRIED VEAL CUTLETS — BEEF OR PORK SAUSAGES.