Fish Slice. — A fish slice is made of perforated metal — tin or copper — and is used to lift the fish from the drainer to the dish upon which it is to be served. A utensil of the same kind is used to lift poached eggs out of the water, and is also useful to preserve unbroken any article which needs to be carefully passed from the pan to the dish. Price, from 6d. Frying Pan, Saute Pan, Omelet Pan, and Fish Fryer. — When a frying pan is spoken of it is generally understood to mean a shallow pan, made of iron or copper, in which any preparation that requii'es but little cooking can be tossed quickly over the fire. This is properly speaking a saute pan, and a smaller pan of the same kind, ^vith sloping sides, and kept exclusively for omelets and different preparations of batter, is called an omelet pan. It has been already explained that to fry anything is to boil it in fat : to saute it is to cook it over the fire, one side at a time, in a very small quantity of fat. Thus a pancake, an omelet, a chop or a steak cannot properly be said to be "fried" — they are sauted. The distinction is, however, so little understood in English kitchens, that to adopt the correct terms would in nine cases out of ten be to cause the recipes to be misunderstood, therefore the usual word has been taken. Frying pans, or saute pans, and omelet pans are made both of iron and copper. The former are most generally used. They should be kept scrupulously clean, and should never on .any account be put away dirty. When not in use they should be hung in a dry, airy situation, where tlae dust cannot settle upon them. Before being used a little fat should be heated in the pan, and when this is removed the pan should be wiped with a dry cloth. This \vill ensure its being perfectly free from damp. The same pan that is used for frying tish should not be taken for other things. Deep frying pans are sold on purpose for fish ; they are called fish fryers. They ai-e in shape not unlike a preserving pan, and are fitted with a closely-made wire drawer, with handles at each end. The fish placed in this can be plunged at once into the boiling , fat, and when done enough can be taken out of it and drained without much fear of being broken. The pos- session of one of these pans makes it a comparatively easy thing to fry fish. When they are not at hand, however, and they are not by any means in general use, the ordinary frying pan must be used instead. The fat used must be as deep as circum- stances will permit, and if necessary the fish must be fried first upon one side and then turned over upon the other. Stfeaks and chops, though constantly fried, are nnich better broiled. When a prejudice exists in favour of " sauteing," however, it should be remembered that the fat used should be allowed , to become hot before the meat is placed in it. This will keep it from being greasy. Probable cost, iron frying pans and omelet pans from Is. each; copper opes from 6s. 6d., according to size. Fish fryers from 12s. 6d. APPENDIX. 1163 Funnel, Tin. — A tin funnel is used to prevent waste in passing liquid from one vessel to anothei-. Tin funnels should always be scalded and dried perfectly after being used. Price, 4d. or Gd. Gauffre Irons. — ^GaufFre irons are a kind of tongs made for tlie purpose of baking small round cakes over the fire. Price, 7s. 6d.

AI-modernized reading of the original text

Fish Slice. — A fish slice is made of perforated metal — tin or copper — and is used to lift the fish from the drainer to the dish upon which it is to be served. A utensil of the same kind is used to lift poached eggs out of the water, and is also useful to preserve unbroken any article which needs to be carefully passed from the pan to the dish. Price, from 6d. Frying Pan, Saute Pan, Omelet Pan, and Fish Fryer. — When a frying pan is spoken of it is generally understood to mean a shallow pan, made of iron or copper, in which any preparation that requires but little cooking can be tossed quickly over the fire. This is properly speaking a saute pan, and a smaller pan of the same kind, with sloping sides, and kept exclusively for omelets and different preparations of batter, is called an omelet pan. It has been already explained that to fry anything is to boil it in fat : to saute it is to cook it over the fire, one side at a time, in a very small quantity of fat. Thus a pancake, an omelet, a chop or a steak cannot properly be said to be "fried" — they are sauted. The distinction is, however, so little understood in English kitchens, that to adopt the correct terms would in nine cases out of ten be to cause the recipes to be misunderstood, therefore the usual word has been taken. Frying pans, or saute pans, and omelet pans are made both of iron and copper. The former are most generally used. They should be kept scrupulously clean, and should never on .any account be put away dirty. When not in use they should be hung in a dry, airy situation, where the dust cannot settle upon them. Before being used a little fat should be heated in the pan, and when this is removed the pan should be wiped with a dry cloth. This will ensure its being perfectly free from damp. The same pan that is used for frying tish should not be taken for other things. Deep frying pans are sold on purpose for fish ; they are called fish fryers. They ai-e in shape not unlike a preserving pan, and are fitted with a closely-made wire drawer, with handles at each end. The fish placed in this can be plunged at once into the boiling fat, and when done enough can be taken out of it and drained without much fear of being broken. The possession of one of these pans makes it a comparatively easy thing to fry fish. When they are not at hand, however, and they are not by any means in general use, the ordinary frying pan must be used instead. The fat used must be as deep as circumstances will permit, and if necessary the fish must be fried first upon one side and then turned over upon the other. Steaks and chops, though constantly fried, are much better broiled. When a prejudice exists in favour of " sauteing," however, it should be remembered that the fat used should be allowed , to become hot before the meat is placed in it. This will keep it from being greasy. Probable cost, iron frying pans and omelet pans from Is. each; copper opes from 6s. 6d., according to size. Fish fryers from 12s. 6d. Funnel, Tin. — A tin funnel is used to prevent waste in passing liquid from one vessel to another. Tin funnels should always be scalded and dried perfectly after being used. Price, 4d. or Gd. Gauffre Irons. — ^GaufFre irons are a kind of tongs made for tlie purpose of baking small round cakes over the fire. Price, 7s. 6d.

Cassell's dictionary of cookery