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Classic
Cook Books
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page 68
To fry Calf's Liver and Bacon.
Cut the liver in slices, and fry it first brown and nice, and then the bacon;
lay the liver in the dish, and the bacon upon it. Serve it up with gravy and
butter, and a little orange or lemon juice, and garnish with sliced lemon.
To fry sweetbreads and Kidneys.
After splitting the kidneys, fry them and the sweetbreads in butter. Serve them
up with a brown ragoo sauce, and mushrooms; garnish with fried parsley and
sliced lemon.
To fry Eggs as round as balls.
Having a deep frying-pan, and three pints of clarified butter, heat it as hot as
for fritters, and stir it with a stick, till it runs round like a whirlpool;
then break an egg into the middle, and turn it round with your stick, till it be
as hard as a poached egg; the whirling round of the butter will make it as round
as a ball; then take it up with a slice, and put it into a dish before the fire;
they will keep hot half an hour, and yet be soft; so you may do as many as you
please.
You may poach them in boiling water in the same manner.
OF FISH.
To fry Carp.
Scale and clean your carp very well, slit them in two, sprinkle them with salt,
flour
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Classic
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