the palate and stomach
not less than the eye.

Have a good light to fry by, that you may see when you have got the
right colour: a lamp fixed on a stem, with a loaded foot, which has an
arm that lengthens out, and slides up and down like a reading
candlestick, is a most useful appendage to kitchen fireplaces, which are
very seldom light enough for the nicer operations of cookery.

After all, if you do not thoroughly drain the fat from what you have
fried, especially from those things that are full dressed in bread
crumbs,[82-*] or biscuit powder, &c., your cooking will do you no
credit.

The dryness of fish depends much upon its having been fried in fat of a
due degree of heat; it is then crisp and dry in a few minutes after it
is taken out of the pan: when it is not, lay it on a soft cloth before
the fire, turning it occasionally, till it is. This will sometimes take
15 minutes: therefore, always fry fish as long as this before you want
them, for fear you may find this necessary.

To fry fish, see receipt to fry soles, (No. 145) which is the only
circumstantial account of the process that has yet been printed. If the
cook will study it with a little attention, she must soon become an
accomplished frier.

Frying, though one of the most common of culinary operations, is one
that is least commonly performed perfectly well.

FOOTNOTES:

[81-*] If this unfortunately happens, be not alarmed, but immediately
wet a basket of ashes and throw them down the chimney, and wet a blanket
and hold it close all round the fireplace; as soon as the current of air
is stopped, the fire will be extinguished; with a CHARCOAL STOVE there
is no danger, as the diameter of the pan exceeds that of the fire.

CHAPTER IV.

BROILING.

"And as now there is nought on the fire that is spoiling,
We'll give you just two or three hints upon broiling;
How oft you must turn a beefsteak, and how seldom
A good mutton chop, for to have 'em both well done;
And for skill in such cookery your credit 't will fetch up,
If your broils are well-seasoned with good mushroom catchup."

Cleanliness is extremely essential in this mode of cookery.

Keep your gridiron quite clean between the bars, and bright on the top:
when it is hot, wipe it well with a linen cloth: just before you use it,
rub the bars with clean mutton-suet, to prevent the meat from being
marked by the gridiron.

Take care to prepare your fire in time,