Success in this mode of frying will depend on
getting the fat to the right degree of heat. It
should be perfectly still. If there are bubbles,
they show that the fat contains water, which must
pass off by evaporation, before the right degree of
heat can be attained. A blue smoky vapour
should also be seen rising from the pan ; or, the
heat may be tested by putting in a small crust of
bread ; if this frizzles freely, the fat is ready for use.
It is always better to let the fat heat slowly, and
the saucepan containing it should on no account
be placed over an open fire, as many a bad accident
has occurred by so doing. As soon as the fat is
ready, it should be used at once, or else drawn to
the side of the fire to prevent its burning and
causing an unpleasant smell.
Do not put too many articles into the pan at
one time, or they will cool the fat too much ; and
always bring the fat to boiling point again before
putting in a second lot.
248
COLD MEAT REDRESSED
If the fat is not made sufficiently hot it will
soak into the articles being fried and make them
greasy and sodden instead of dry and crisp. Let
them fry a nice brown colour, then lift them out
with a perforated spoon or drainer, letting the fat
drip well from them. Or, what is better still, use
a frying basket, which will fit inside the saucepan,
Frying Basket
or, a special fryer, which has a special arrangement
whereby the wire drainer can be suspended above
the fat to permit of draining.
When well drained, turn the articles on to a
double fold of kitchen paper, and if the process
has been well carried out, no particle of grease
will remain. Serve all fried articles with a dish
paper or d’oyley under them.
This method of frying is suitable for any kind of
food which requires only a short time to cook,
such as fritters, rissoles, croquettes, small fish,
fillets of fish, &c. As a rule the articles being
fried are protected by a coating of egg and bread-
crumbs, thin pastry, or batter. Food which re-
quires a long time to cook must never be treated
in this way.
The fat should not be left on the fire when
finished with, as it will quickly get overheated
and burn. It should be drawn to one side and
allowed to cool a little, then strained through a
piece of muslin into a tin basin in order to keep
back any bread-crumbs or other sediment, which
would spoil its clearness. It may then be put
aside for future use. If care is taken of the fat in
this way, it will keep good for many weeks, and
it will not be found an extravagance, as but little
is consumed each time. When it does become
dirty and discoloured, it may be clarified.
If a large quantity of frying is done in a house-
hold, it might be as well to keep a special lot of
fat for fish frying, but otherwise it is scarcely worth
while, because if the fat is properly heated and
used, no flavour from the articles fried should be
imparted to it.
Page 397
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Success in this mode of frying will depend on getting the fat to the right degree of heat. It should be perfectly still. If there are bubbles, they show that the fat contains water, which must pass off by evaporation, before the right degree of heat can be attained. A blue smoky vapour should also be seen rising from the pan ; or, the heat may be tested by putting in a small crust of bread ; if this frizzles freely, the fat is ready for use. It is always better to let the fat heat slowly, and the saucepan containing it should on no account be placed over an open fire, as many a bad accident has occurred by so doing. As soon as the fat is ready, it should be used at once, or else drawn to the side of the fire to prevent its burning and causing an unpleasant smell.
Do not put too many articles into the pan at one time, or they will cool the fat too much ; and always bring the fat to boiling point again before putting in a second lot.
If the fat is not made sufficiently hot it will soak into the articles being fried and make them greasy and sodden instead of dry and crisp. Let them fry a nice brown colour, then lift them out with a perforated spoon or drainer, letting the fat drip well from them. Or, what is better still, use a frying basket, which will fit inside the saucepan,
Frying Basket
or, a special fryer, which has a special arrangement whereby the wire drainer can be suspended above the fat to permit of draining.
When well drained, turn the articles on to a double fold of kitchen paper, and if the process has been well carried out, no particle of grease will remain. Serve all fried articles with a dish paper or d’oyley under them.
This method of frying is suitable for any kind of food which requires only a short time to cook, such as fritters, rissoles, croquettes, small fish, fillets of fish, &c. As a rule the articles being fried are protected by a coating of egg and breadcrumbs, thin pastry, or batter. Food which requires a long time to cook must never be treated in this way.
The fat should not be left on the fire when finished with, as it will quickly get overheated and burn. It should be drawn to one side and allowed to cool a little, then strained through a piece of muslin into a tin basin in order to keep back any bread-crumbs or other sediment, which would spoil its clearness. It may then be put aside for future use. If care is taken of the fat in this way, it will keep good for many weeks, and it will not be found an extravagance, as but little is consumed each time. When it does become dirty and discoloured, it may be clarified.
If a large quantity of frying is done in a household, it might be as well to keep a special lot of fat for fish frying, but otherwise it is scarcely worth while, because if the fat is properly heated and used, no flavour from the articles fried should be imparted to it.