Use mutton fat drawn down from a nicely-trimmed neck of mutton for frying “cotelettes panées” as it is more delicate than any kind of lard.
The skimmings of first stock are also good for this purpose.
Original Text
Mutton Fat for Frying.
The fat drawn down from a nicely-trimmed neck of mutton
is more delicate for frying “cotelettes panées” than any kind of
lard; also the skimmings of first stock are good for this.