into a
fryingpan with a bit of butter. Stir it with a knife till it becomes
crisp, and use it for garnishing. Or rub the picked parsley in a cloth
to clean it, and set it before the fire in a Dutch oven till it is
crisp. This is better than fried parsley, and may be rubbed on steaks,
calf's liver, or any other dish of the kind.

FRIED PATTIES. Mince a bit of cold veal, and six oysters; mix them with
a few crumbs of bread, salt, pepper, and nutmeg, and a very small bit of
lemon peel. Add the liquor of the oysters, warm all together in a
tosser, but it must not boil, and then let it grow cold. Prepare a good
puff-paste, roll it thin, and cut it into round or square pieces. Put
some of the mixture between two of them, twist the edges to keep in the
gravy, and fry them of a fine brown. If baked, it becomes a fashionable
dish. All patties should be washed over with egg before they are baked.

FRIED POTATOES. Slice them thin, and fry them in butter till they are
brown; then lay them in a dish, and pour melted butter over them.
Potatoes may likewise be fried in butter, and served up with powder
sugar strewed over them. Any kind of fruit may be fried in the same
manner, and all batter should be fried in hog's lard.

FRIED RABBIT. Cut it into joints, and fry it in butter of a nice brown.
Send it to table with fried or dried parsley, and gravy or liver sauce.

FRIED SMELTS. Wipe them clean, take away the gills, rub them over with a
feather dipped in egg, and strew on some grated bread. Fry them in hog's
lard over a clear fire, and put them in when the fat is boiling hot.
When they are of a fine brown, take them out and drain off the fat.
Garnish with fried parsley and lemon.

FRIED SOLES. Divide two or three soles from the backbone, and take off
the head, fins, and tail. Sprinkle the inside with salt, roll them up
tight from the tail and upwards, and fasten with small skewers. Small
fish do not answer, but if large or of a tolerable size, put half a fish
in each roll. Dip them into yolks of eggs, and cover them with crumbs.
Egg them over again, and then put more crumbs. Fry them of a beautiful
colour in lard, or in clarified butter. Or dip the soles in egg, and
cover them with fine crumbs of bread. Set on a fryingpan of the proper
size, and put into it a good quantity of fresh lard or dripping. Let it
boil, and immediately put the fish into it, and do them of a fine brown.
Soles that have been fried, eat good cold