Pish Pat for Frying

Ingredients

• oil
• butter
• lard
• dripping

Method

1. 1

   Use oil for frying instead of butter or lard for more delicate dishes.

2. 2

   Strain used fat into clean pots or jars for reuse.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 515. The excerpt below is the record exactly as published.

Pish, Pat for Prying. — Butter and lard are the materials mostly in use for this mode of cooking in England, but we would say, use oil in preference to either. On the continent, ■where nothing else than oil is used, fried dishes are more delicate, and in appearance superior to those cooked with any other fatty substance. Butter, lard, diipping, or oil may be used for the same purpose two or three times, if care be taken not to bum it dm-ing the frying, and carefully to strain it into clean pots or jars {see Fry, To.) Pish, Porcemeat for. — Chop the re- mains of any shell-fish — lobster, crab, &c. — with the yolks of two hard-boiled eggs ; add a little minced parsley, and the same quantity of bread-crumbs as of fish. Pound all in a mortar, with two ounces of butter, a tea-spoon- ful of salt, half the quantity of pepper, and a flavouring of nutmeg. Stuff any white fish with this forcemeat, mixing it well with the beaten yolk of an egg. Pish Pricandelles. — Pour nulk or wine on the crumb of a French roll, enough to soak it. Cut one pound of cooked or raw fish, with- out skin or bone, and a couple of anchovies, into small bits. Season with mace, cayenne, and nutmeg. Beat the yolks of two eggs with the roll, and then add the fish to the puree. Mix a Little cream, and warm it carefully. Have ready a buttered mould, fill it with the fish, and cover with bread-crumbs. Warm before the fire, and brown with a salamander or red- hot shovel. Pish, Pried. — Fish to be nicely fried should be wiped very dry, and floured before being put into the pan of boiling fat. Lard is best, if there be an objection to oil. Shake the pan gently until hot through. If you want the fish to look very nice, dip it into egg, and sprinkle with bread-crumbs before frying. Drain before the fire, and dish on a hot nap- kin. Time, according to size and quality. Flounders, five to ten minutes ; eels, about twenty. Pish, Fried (Jewish fashion). The Jews, like our continental neighbours, use oil for frying. Soyer gives the following excellent recipe for cooking fish : — Lay one or more poimds of halibut in a dish, with salt over the top, and water not to cover the fish. Let it stay one hour for the salt to penetrate. Drain and drj' it ; then cut out the bone, and take off the fins. Divide the pieces into slices half an inch thick. Put a quarter of a pound of oil, butter, lard, or dripping

Cook this with the app: pantry check, scaling, and the assistant.