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Classic
Cook Books
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page 73
To fry small Fish of all Sorts.
Small fish are generally dressed to garnish a dish of fish, as smelts, gudgeons,
roach, small whitings. Wipe them dry with a cloth, then rub them over with
the yolk of an egg, flour them, and dip them in oil, butter, hog's lard, or
beef-dripping; take care they are fried of a fine light brown; and if they are
sent by themselves in a dish, garnish with fried parsley and lemon.
Whitings when small should be turned round, the tail put into the mouths and so
fried; if large, they are skinned, turned round and fried.
Plaice, flounders, and dabs are rubbed over with eggs, and fried.
As these sorts of fish are generally dressed by themselves for supper, you may
send various sauces as you like best; either shrimps, oysters, anchovy and
butter, or plain melted butter; and some chuse oil and lemon.--See Sauces, No.
32, 33, 34, or 35.
To fry Oysters.
You must make a batter of milk, eggs, and flour; then take your oisters and wash
them; wipe them dry, and dip them in the batter, then roll them in some crumbs
of bread and a little mace beat fine, and fry them in very hot butter or lard.
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Classic
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