large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_31
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
When they are beautifully brown, which will be in about ten minutes, take them up in the colander, and then lay them on a towel to absorb any fat, lay them on a hot dish, and garnish with slices of lemon and parsley or celery tops. Now when this dish made its appearance, my friend's husband, a _bon vivant_, greeted it with, "Aha! WHEN THEY ARE BEAUTIFULLY BROWN WHICH WILL BE IN ABOUT TEN MINUTES TAKE THEM UP IN THE COLANDER AND LAY THEM ON A TOWEL TO ABSORB ANY FAT LAY THEM ON A HOT DISH AND GARNISH WITH SLICES OF LEMON PARSLEY OR CELERY TOPS NOW WHEN THIS DISH MADE ITS APPEARANCE MY FRIEND'S HUSBAND A BON VIVENT GREETED IT WITH AHA
 would get gradually hot, then I turned my attention to the fish; they were thick, firm flounders, and were ready cleaned, scraped, and the heads off. I then proceeded to bone one in the following way: Take a sharp knife and split the flounder right down the middle of the back, then run the knife carefully between the flesh and bones going toward the edge. You have now detached one quarter of the flesh from the bone, do the other half in the same way, and when the back is thus entirely loose from the bone, turn the fish over and do the same with the other part. You will now find you can remove the bone whole from the fish, detaching, as you do so, any flesh still retaining the bone, then you have two halves of the fish; cut away the fins, and you have four quarters of solid fish. Now see if the fat is very hot, set it forward while you wipe your fish dry, and dip each piece in milk, then in flour. Try if the fat is hot by dropping a crumb into it; if it browns at once, put in the fish. YING PAN AND SET IT TO WHERE IT WOULD GET GRADUALLY HOT THEN I TURNED MY ATTENTION TO THE FISH THEY WERE THICK FIRM FLOUNDERS AND READY TO BE CLEANED SCRAPED AND THE HEADS OFF I THEN PROCEEDED TO BONE ONE IN THE FOLLOWING WAY TAKE A SHARP KNIFE AND SPLIT THE FLOUNDER RIGHT DOWN THE MIDDLE OF THE BACK THEN RUN THE KNIFE CAREFULLY BETWEEN THE FLESH AND BONES GOING TOWARD THE EDGE YOU HAVE NOW DETACHED ONE QUARTER OF THE FLESH FROM THE BONE DO THE OTHER HALF IN THE SAME WAY WHEN THE BACK IS THUS ENTIRELY LOOSE FROM THE BONE TURN THE FISH OVER AND DO THE SAME WITH THE OTHER PART YOU WILL NOW FIND YOU CAN REMOVE THE BONE WHOLE FROM THE FISH DETACHING AS YOU DO SO ANY FLESH STILL RETAINING THE BONE THEN YOU HAVE TWO HALVES OF THE FISH CUT AWAY THE FINS AND YOU HAVE FOUR QUARTERS OF SOLID FISH NOW SEE IF THE FAT IS VERY HOT SET IT FORWARD WHILE YOU WIPE YOUR FISH DRY AND DIP EACH PIECE IN MILK THEN IN FLOUR TRY IF THE FAT IS HOT BY DROPPING A CRUMB INTO IT IF IT BROWNS AT ONCE PUT IN THE FISH
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