large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_29
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
Next day, or when cold, run a knife round the bowl, and (unless it is pork) it will turn out in a solid cake, leaving the water and impurities at the bottom. Now scrape the bottom of your dripping, and put it in more boiling water till it melts, then stir again, another pinch of salt add, and let it cool again. NEXT DAY OR WHEN COLD RUN A KNIFE ROUND THE BOWL AND UNLESS IT'S PORK IT WILL TURN OUT IN A SOLID CAKE LEAVING THE WATER IN IMPURITIES AT THE BOTTOM NOW SCRAPE THE BOTTOM OF YOUR DRIPPING AND PUT IT IN MORE BOILING WATER TILL IT MELTS THEN STIR AGAIN ANOTHER PINCH OF SALT ADD AND LET IT COOK AGAIN
lesome as butter, and far better for the purpose. 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. The same may be said of oil, than which, for fish, nothing can be better. Yet it can only be used once, and is unsuitable for things requiring long-sustained heat, as it soon gets bitter and rank. Do not be afraid to put a pound or two of fat in your pan for frying; it is quite as economical as to put less for it can be used over and over again, a pail or crock being kept for the purpose of receiving it. Always in returning it to the crock pour it through a fine strainer, so that no sediment or brown particles may pass which would spoil the next frying. To clarify dripping, when poured from the meat-pan, it should go into a bowl, instead of the crock in which you wish to keep it. Then pour into the bowl also some boiling water, and add a little salt, stir it, and set it away. FRIED IN BEEF FAT IT IS AS WHOLESOME AS BUTTER AND FAR BETTER FOR THE PURPOSE 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 THE SAME MAY BE SAID OF OIL THAN WHICH FOR FISH NOTHING CAN BE BETTER YET IT CAN ONLY BE USED ONCE AND IS UNSUITABLE FOR THINGS REQUIRING LONG SUSTAINED HEAT AS IT SOON GETS BITTER AND RANK DO NOT BE AFRAID TO PUT A POUND OR TWO OF FAT IN YOUR PAN FOR FRYING IT IS QUITE AS ECONOMICAL AS TO PUT LESS FOR IT CAN BE USED OVER AND OVER AGAIN A PAIL OR CROCK BEING KEPT FOR THE PURPOSE OF RECEIVING IT ALWAYS IN RETURNING TO THE CROCK POUR IT THROUGH A FINE STRAINER SO THAT NO SEDIMENT OR BROWN PARTICLES MAY PASS WHICH WOULD SPOIL THE NEXT FRYING TO CLARIFY DRIPPING WHEN POURED FROM THE MEAT PAN IT SHOULD GO INTO A BOWL INSTEAD OF THE CROCK IN WHICH YOU WISH TO KEEP IT THEN POUR INTO THE BOWL ALSO SOME BOILING WATER AND ADD A LITTLE SALT STIR IT AND SET IT AWAY
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