Fried Meats
From The new practical housekeeping, 1890
Serves 4
Fried meat should be served immediately to maintain crispness.
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 337. The excerpt below is the record exactly as published.
Fried Meats. — Frying, proper^ is immersing in enough hot fat to cover the article, and when tne fat is hot, and properly managed, the food is quickly crisped at the surface and does not absorb the fat. The process of cooking in just enough fat to prevent sticking has not yet been named in English, but is called Sautein^ in^French and is popularly known as Irying in this country ; it is not nearly so nice nor healthful a method as Frying hy Immersion^ though very generally practiced everywhere. The secret of success in immersing IS what the French call the "surprise." The fire must be hot enough to sear the surface and make it in^pervious to fat, and at the same time seal up the rich juices. As soon as meat is browned by this sudden application of heat, the pan may be moved to a cooler place on stove, that the process may be finished more slowly. This method of frying renders the 'meat more tender, and is a nice way of cook- ing tough steaks. For instructions as to preparing and heating fat, see Fritters. When improperly done, frying results in an unwhole- some and greasy mess, unfit for food, out with care, plenty of fat (which may be used again and again), and the ri^ht degree of heat^ nothing is easier than to produce a crisp, delicious and healthful dish. Steaks and chops, or cutlets, are very nice either single- breaded or dipped in batter, as Fritters, and fried. For complete di- rections for breading see Croquettes. Finely sifted bread-crumbs, cracker dust, granula, cerealine, Graham and corn meal
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