Miss Parloa's young housekeeper : designed especially to aid beginners. . In thefirst place, the fat must be perfectly clarified. Even thepurest and sweetest butter must go through this processbefore being used for frying. Oil and lard, when pure,already are clarified. When the fat to be clarified is thatwhich has been skimmed from gravies, soups, or the waterin which corned beef has been boiled, it will contain waterand other impurities. While there is water in fat the lattercannot be heated to a temperature suitable for frying pur-poses ; and if there be other foreign substances present,such
Miss Parloa's young housekeeper : designed especially to aid beginners. . In thefirst place, the fat must be perfectly clarified. Even thepurest and sweetest butter must go through this processbefore being used for frying. Oil and lard, when pure,already are clarified. When the fat to be clarified is thatwhich has been skimmed from gravies, soups, or the waterin which corned beef has been boiled, it will contain waterand other impurities. While there is water in fat the lattercannot be heated to a temperature suitable for frying pur-poses ; and if there be other foreign substances present,such as particles of meat, gravy, flour, or starch, they willburn at as high a temperature as 345°, blackening the fatand making it unfit for frying articles of food. The Frying Basket. While it is possible to fry food in deep fat without theuse of the frying basket, that invention will be found a most HOW TO COOK MEAT. 12/ valuable aid in this branch of cookery. The basket ismade of fine wire, and has a bail across the top. Do notget one of coarse wire and open THE WAY TO LOWER THE FRYING BASKET. After the articles to be fried have been put into it, itshould be lowered into the fat; gently, because the parti-cles of moisture which cling to the food are instantly con-verted into steam, and this would expand beneath thesurface and force some of the fat from the kettle if thebasket were lowered quickly. The operation may be per-formed safely by hanging the basket on a long spoon orfork, and then letting it settle gently in the fat. Do notcrowd into the basket the articles that are to be the food has been cooked as long as seems necessary,lift the basket with the spoon or fork, and, after allowing thefat to drip from it, place it on a plate. Remove the cookedarticles, and lay them on brown paper that has been spreadon a warm pan. If properly cooked, they will hardly stainthe paper. Breaded Chops. Mutton or lamb chops may be breaded and serv^ed withtomato or brown
Size: 1735px × 1440px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
