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Classic
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page 32
Tost them up together: thicken with a bit of butter rolled in flour, and dish
all together; squeeze a Seville Orange over, and strew as much salt on as shall
give a relish.
To fry Mutton Cutlets.
Take a handful of grated bread, a little thyme and parsley, and lemon-peel shred
very small, with some nutmeg, pepper, and salt, then take a loin of mutton, cut
it into steaks, and let them be well beaten; then take the yolks of two eggs,
and rub the steaks all over. Strew on the grated bread with these ingredients
mixed together. For the sauce, take gravy with a spoonful or two of claret and a
little anchovy.
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.
To fry Trout.
Dry them in a cloth, flour them, and fry them in butter till they are of a fine
brown; fry some parsley green and crisp, melt anchovy and butter, with a
spoonful of white wine. Dish your fish and garnish with fried parsley and sliced
lemon. You may pour your sauce over the fish, or send it in a boat which you
please.
In this manner you may fry perch, small pike,
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