To prepare the above for frying, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

for frying

yolk of eggs, and spread it over them with a paste brush ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumbs of bread over the egg ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
plenty of lard in an iron frying pan ↝ Lard [Fats and Oils]
fried parsley ↝ Parsley, raw [Not included in a food category]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Wipe the different sorts of fish dry.
Beat yolk of eggs, and spread it over them with a paste brush.
Then put crumbs of bread over the egg.
Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour.
Drain them dry, and serve them up with fried parsley.

N. B.

The crumbs to be rubbed through a hair sieve.
The parsley also to be picked, washed, and dried with a cloth, then to be put into the lard not very hot, and fried of a green colour.
Sprinkle a little salt over.

Original Text

To prepare the above for frying, &c.

Wipe the different sorts of fish dry, beat yolk of eggs, and spread it over them with a paste brush; then put crumbs of bread over the egg. Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour; drain them dry, and serve them up with fried parsley.

N. B. The crumbs to be rubbed through a hair sieve. The parsley also to be picked, washed, and dried with a cloth, then to be put into the lard not very hot, and fried of a green colour. Sprinkle a little salt over.

Notes

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