by having everything wanted at hand; have the
basin of batter, covered with a cloth, at your side,
and arrange the objects to be dipped in it neatly on a
plate or dish, after carefully draining off the marinade.
Have ready the fat, which should have reached the
point of being perfectly still, with a very thin blue
vapour just beginning to rise (if this vapour is too
evident the friture is too hot, and anything put into
it will burn); test the fat by throwing in a small
piece of breadcrumb, and if it frizzles up, producing
large air bubbles, and browns in under a minute, the fat
is ready, and the fritters should be dropped in gently
at once, being careful to have each one thoroughly
covered with the fat. You should always use a wire
frying basket for this purpose, but if you do not
possess one (which, however, every well arranged
kitchen should do, as they are anything but costly
utensils), lift each fritter out with a skimmer, and
hold it over the pan for a minute or two to let the
fat drain off; then at once lay it on a sheet of clean
kitchen or blotting paper, or on a clean cloth. (Some
cooks set the fritters as done on a wire drainer and
stand them for a moment or two in the mouth of the
oven or on the kitchen fender.) When quite dry
dish them on a hot dish, piling them up and dusting
them well with minced parsley, coralline pepper, etc.,
as you please. Remember not to crowd your pan;
only so many should be fried at once as the pan will
hold comfortably; but be sure and let the fat cool a
little before putting in the next lot, or they will be
burnt. Be sure to strain your fat each time after
using it, by letting it cool for twelve or fifteen