Fried Fry

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

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

the fry ↝ Calamari, fried [Shellfish]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Scald the fry as above.
Instead of dipping them in egg, fry them in a plain way with a piece of butter till they are of a light brown colour.
Drain the fry.
Sprinkle a little pepper and salt over them.
Serve them up with fried parsley underneath.

Original Text

Another Way.

Scald the fry as above, and instead of dipping them in egg fry them in a plain way with a piece of butter till they are of a light brown colour; then drain and sprinkle a little pepper and salt over, and serve them up with fried parsley underneath.

Notes

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