large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_19
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
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. 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
but I must coax the autocrat of your kitchen to allow me to cook and prepare them myself." An hour before dinner I went into the kitchen, put at least a pound of lard into a deep frying-pan, and set it where it 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.  ORDER THEM AND TRUST ME BUT I MUST COAX THE AUTOCRAT OF YOUR KITCHEN TO ALLOW ME TO COOK AND PREPARE THEM MYSELF AN HOUR BEFORE DINNER I WENT INTO THE KITCHEN PUT AT LEAST A POUND OF LARD INTO A DEEP FRYING 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
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
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