Fried Meat
From The new practical housekeeping, 1890
Serves 4
Frying without batter renders the meat hard unless the pan is very hot.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 390. The excerpt below is the record exactly as published.
Fried Meat — Any kind of cold meat or chicken that can be cut into neat slices may be very nicely warmed over by first dipping in Meat Batter as above, or smgle-breading, and dropping into a kettle of hot fat, turning to brown both siaes, or in butter or drip- pings in frying-pan. The batter, or egg and bread-crumbs forms a sort of crust which keeps the meat tender and juicy while it is being heated through. Frying (without batter or crumbs) in a pan with a little butter renders the meat hard and almost uneatable unless the pan is very hot, the meat turned almost constantly^ and soon taken out on a hot platter and served at once. Some prefer to sprinkle the meat with ground spices or chopped herbs
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