Preliminary Hints And Observations

Be careful always to keep your frying-pan clean, and see that it is properly tinned. When you fry any sort of fish, first dry them in a cloth, and then flour them. Put into your frying-pan plenty of dripping or hog's lard, and let it be boiling hot before you put in your fish. Butter is not so good for the purpose, as it is apt to burn and blacken the fish, and make them soft. When you have fried your fish, lay them in a dish or hair sieve to drain, before you send them up to table.

Venison

Bone your venison, if it be either the neck or breast; but if it be the shoulder, the meat must be cut off the bone in slices. Make some gravy with the bones; then take the meat and fry it of a light brown ; take it up and keep it hot before the fire. Put some flour to the butter in the pan, and keep stirring it till it be quite thick and brown. Take care it does not burn. Stir in half a pound of fine sugar beat to powder, put in the gravy that came from the bones, and some red wine. Make it the thickness of a fine cream ; squeeze in the juice of a lemon, warm the venison in it, put it in the dish, and pour the sauce over it.

Ox Feet

Let them boil till they are tender; then skin and split them, and take out the bones, and fry them in butter. When they have fried a little, put in some mint and parsley shred small, a little salt, and some beaten butter; beat the yolks of eggs, some mutton gravy and vinegar, the juice of a lemon or orange, and nutmeg. Lay it in the dish, and pour the sauce over it. Some put a little shred onion in it.

Beef Steaks

Having cut your steaks in the same manner as for broiling, put them into a stewpan, with a good piece of butter, set them over a very slow fire, and keep turning them till the butter becomes of the consistence of white gravy. Pour it into a bason, and add more butter to them. When they are nearly fried, pour all the gravy into a bason, and put more butter in your pan. Fry your steaks over a brisk fire till they are of a light brown, and then take them out of the pan. Put them into a pewter dish made hot, slice a eschalot among them, andput in some of the gravy that was drawn from them, and pour it hot upon them.

Another method is, take rump-steaks, pepper and salt them, and fry them in a little butter very quick, and brown : then put them into a dish, and pour the fat out of the frying-pan. Take half a pint of hot gravy, half a pint of hot water, and put into the pan. Add to it a little butter rolled in Hour, a little pepper and salt, and two or three eschalots chopped fine. Boil them up in your pan for two minutes, and pour it over the steaks You may garnish with a little scraped horse-radish. Or fry the steaks in butter a good brown, then put in half a pint of water, one onion sliced, a spoonful of walnut ketchup, a little chopped eschalot, and some white pepper and salt. When enough, thicken the gravy with flour and butter, and serve up very hot.

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