pan may safely be increased. Only a small quantity of anything should be fried at one time, and the fat must be heated to a proper temperature before frying a second lot. There are two distinct methods of frying, known respectively as deep or wet frying, and dry frying.
Deep Frying.—In this process the materials fried must be completely covered by hot fat. An iron or steel stewpan or saucepan may be used; and for such things as rissoles, croquettes, lobster cutlets, fish cakes, etc., a wire basket or wire drainer is necessary; fillets of fish are generally dropped into the hot fat from the fingers, and taken out on a fish slice. Everything fried should be transferred from the fat to a sheet of clean paper and thoroughly drained before serving.
Dry Frying.—Meat fried in a shallow pan with a comparatively small quantity of fat may be rendered hard and indigestible by this process if the mistake be made of putting the meat into a cold frying-pan, or into the fat before it is hot enough to coagulate the albumin on its surface. Fillets of beef and veal, and mutton and veal cutlets are generally cooked in this manner, and with a protective covering of egg and breadcrumbs they may be subjected to intense heat without hardening their fibres to an injurious extent. The side to be dished upwards should be fried first, because the side cooked first invariably presents a better appearance. The frying should be done rapidly, and the frying-pan frequently shaken to prevent the contents sticking and burning to the bottom of it.
Frying-Fat.—For all ordinary purposes clarified fat may be recommended. It is made from beef and mutton suet, cut into small pieces, and simmered in a little water until all the fat is extracted, and then strained. 2 lb. of fat are obtained from 3 lb. of suet; unless the suet can be bought cheaply, it may be a little more expensive than lard. Oil is excellent for frying purposes, but it requires more careful handling than the fats, for unless heated gently over a slow fire, it has a tendency to rise quickly and boil over. Lard sometimes imparts an unpleasant flavour, but the chief objection to its use is the fatty odour which lingers long after the lard has cooled. Frying-fat after being used should, WHEN COOL, be strained. The fat may be used over and over again until it becomes discoloured, and discoloration may in some measure be prevented by occasionally boiling the fat in plenty of water for ½ an hour. When slightly cool, both fat and water should be poured into a basin; and as soon as the cake of fat is firm all the impurities should be scraped off the bottom, and the fat melted again to evaporate every particle of water.
Grilling.—Grilling, or broiling, as it is sometimes termed, is the most perfect way of cooking chops and steaks. A sharp clear fire is necessary in order that the outside may be quickly hardened, and thus prevent the escape of the juices of the meat. Grilling may be done either over the fire or before it on a gridiron contrived for the purpose. Any ordinary gridiron may be used for cooking over the fire; before being
