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Classic
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page 5
and roe should be placed on the dish, so that the lady may see them, and help a
part to every one.
If fish is to be fried or broiled, it must be wrapt in a nice soft cloth after
it is well cleaned and washed.--When perfectly dry, wet, with an egg if for
frying, and sprinkle the finest crumbs of bread over it; if done a second time
with the egg and bread, the fish will look much better; then having a
thick-bottomed frying-pan on the fire, with a large quantity of lard or dripping
boiling-hot, plunge the fish into it, and let it fry middingly quick, till the
colour is a fine brown yellow, and it is judged ready. If it is done enough
before it has obtained a proper degree of colour, the cook should draw the pan
to the side of the fire; carefully take it up, and either place it on a large
sieve turned upwards, and to be kept for that purpose only, or on the under side
of a dish to drain; and if wanted very nice, a sheet of cap paper must be put to
receive the fish, which should look a beautiful colour, and all the crumbs
appear distinct; the fish being free from all grease. The same dripping, with a
little fresh, will serve a second time. Butter gives a bad colour: oil fries of
the finest colour for those who will allow the expense.
Garnish with a fringe of curled raw parsley, or parsley fried, which must be
thus done: When washed and picked, throw it again into clean water; when the
lard or dripping boils, throw the parsley into it immediately from the water,
and instantly it will be green and crisp, and must be taken up with a slice:
this may be done after the fish is fried.
If fish is to be broiled, it must be seasoned, floured, and put on a gridiron
that is very clean; which, when hot, should be rubbed with a bit of suet to
prevent the fish from sticking. It must be broiled on a very clear fire, that it
may not taste smoky; and not too near, that it may not be scorched.
TURBOT.
To keep Turbot.
If necessary, turbot will keep for two or three days,
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