Frying is cooking in very hot fat, and the secret of success is to have the fat hot enough to harden the outer surface of the meat immediately and deep enough to cover the meat. As the fat can be saved and used many times, the use of a large quantity is not extravagant.

Have a frying pan with a wire basket and arrange the pieces of meat or croquettes so that they will not touch each other. Plunge them in the fat, testing it first with a small piece of bread, which should brown in thirty seconds. When cooked, drain the meat over the hot fat; shake the basket and place the pieces on soft paper so that the fat may be absorbed.

Olive oil is best for frying; but as it is expensive for general use, various compounds such as cottolene, suetine, crisco, etc., may be used. These on the whole are better than lard, which is easily absorbed and therefore apt to make the food greasy. Suet and drippings are cheapest; but suet alone cools quickly and leaves a tallowy taste.

Dry the meat; roll it in fine bread crumbs; then dip it in beaten egg diluted with water; roll it in bread crumbs again and fry. The white of the egg hardens immediately if the fat is sufficiently hot and the fat cannot penetrate to the meat Mix a little salt and pepper with the bread crumb?

Sauteing Meat

Sauteing is commonly called frying: it consists in cooking with a little fat in a shallow pan. This method is apt to make the articles greasy and is therefore to be used with caution. Use butter, olive oil, or one of the cheaper fats.

Braising Meat

Braising is a cross between boiling and baking and is one of the best methods of cooking large pieces of tough, lean meat. The meat is placed in a closely covered pan partly filled with hot stock or water and cooked slowly in the oven. Bay leaf, carrot, onion and herbs are added, and the meat is usually seared first to prevent escape of the juices in the water.

Stewing Meat

Stewing consists in cooking meat in a little water in a closely covered vessel. Thickening and vegetables are usually added. Cut the meat in small pieces and brown over the fire; add boiling water; cook for a few minutes; then reduce the heat and cook very slowly. The long-continued action of the heat softens the fibers and renders the coarsest and cheapest kinds of meat tender and palatable,

Fricasseeing Meat

To fricassee meat saute it first to keep in its juices, then stew until tender and serve with white or brown sauce made from the juice in the pan.