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Not so difficult to fry as it is to broil well, and it is quite as good, for some things, but the fat must be good. Lard, butter, dripping, topfat (i.e. the cake of fat which is taken off soup or broth, when it has stood a night), oil, and suet, are all good for frying. If butter, suet and dripping be clarified, the pan will not be so apt to burn, and the fat will be more delicate. Housekeepers lose much of their credit by neglecting this, and similar niceties. The pan should be thick at the bottom: an oval shape is best, particularly for fish. The fire not fierce, as fat soon scorches, and the meat may be burnt, before it is half cooked; neither must it be too slack, for then the meat will be soddened; and if fish, of a bad colour, and not crisp. Ascertain the heat by throwing a bit of bread in; if the pan be too hot the bread will be burnt up. The fat in which veal, lamb or sweetbreads have been fried, will do for fish; let it stand to settle, then pour the top carefully from the sediment, and put it by. Fritters, pastry or sweet things, must be fried in good butter, lard or oil.
Care is required to fry fish well, and is attainable only by practice. To ascertain the heat of the pan, dip the tail of the fish into the boiling fat, and if it crisps quickly, the pan is ready.
Fries, as well as broils, served hot, as soon as off the fire, or they will be spoiled.
Cut in pieces, and put it into a jar: set that in a kettle of boiling water, to melt; skim carefully, take the jar out of the water, let the butter cool a little, then pour it gently off, keeping back the milky sediment.
