large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_5
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
Butter, indeed, is only good for frying such things as omelets or scrambled eggs; things that are cooked in a very short time, and require no great degree of heat. BUTTER INDEED IS ONLY GOOD FOR FRYING SUCH THINGS AS OMELETS OR SCRAMBLED EGGS THINGS THAT ARE COOKED IN A VERY SHORT TIME AND REQUIRE NO GREAT DEGREE OF HEAT
 not the proper thing, and is a great deal more trouble. Should you be desirous of using it, however, the oysters must be carefully wiped _dry_ before dipping them; while for cracker dust they are not wiped, but only drained well. Fish of any kind, fried in batter _à la Carême_ (see recipe), is very easy to do, and very nice. Carefully save veal, lamb, beef, and pork drippings. Keep a crock to put it in, and, clarified as I shall direct, it is much better than lard for many purposes, and for frying especially; it does not leave the dark look that is sometimes seen on articles fried in lard. The perfection of "friture," or frying-fat, according to Gouffé, is equal parts of lard and beef fat melted together. Yet there are families where dripping is never used--is looked upon as unfit to use--while the truth is that many persons quite unable to eat articles fried in lard would find no inconvenience from those fried in beef fat. It is as wholesome as butter, and far better for the purpose. CRUMB MAY BE USED INSTEAD OF CRACKER DUST BUT IS NOT THE PROPER THING AND IS A GREAT DEAL MORE TROUBLE SHOULD YOU BE DESIROUS OF USING IT HOWEVER THE OYSTERS MUST BE CAREFULLY WIPED DRY BEFORE DIPPING THEM WHILE FOR CRACKER DUST THEY ARE NOT WIPED BUT ONLY DRAINED WELL FISH OF ANY KIND FRIED IN BATTER ALL LA CAREAM IS VERY EASY TO DO AND VERY NICE CAREFULLY SAVE VEAL LAMB BEEF AND PORK DRIPPINGS KEEP A CROCK TO PUT IT IN AND CLARIFIED AS I SHALL DIRECT IT IS MUCH BETTER THAN LARD FOR MANY PURPOSES AND FOR FRYING ESPECIALLY IT DOES NOT LEAVE THAT DARK LOOK THAT IS SOMETIMES SEEN ON ARTICLES FRIED IN LARD THE PERFECTION OF FRITURE OR FRYING FAT ACCORDING TO GOLF IS EQUAL PARTS OF LARD AND BEEF FAT MELTED TOGETHER YET THERE ARE FAMILIES WHERE DRIPPING IS NEVER USED IS LOOKED UPON AS UNFIT TO USE WHILE THE TRUTH IS THAT MANY PERSONS QUITE UNABLE TO EAT ARTICLES FRIED IN LARD WOULD FIND NO INCONVENIENCE FROM THOSE FRIED IN BEEF FAT IT IS AS WHOLESOME AS BUTTER AND FAR BETTER FOR THE PURPOSE
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