Have about four pounds of lard or clean fat in a small fish-kettle, which place over a moderate fire, then cut off the fins of the sole, and dip it into flour, shake part of the flour off, have an egg well beaten upon a plate, with which brush the fish all over, and cover it with bread-crumbs; ascertain if the lard is hot, by throwing in a few bread-crumbs, it will hiss if sufficiently hot, put in the fish, which will require nearly ten minutes cooking, and ought to be perfectly crisp, drain it on a cloth, dish upon a napkin, garnish with parsley, and serve shrimp sauce in a boat.

The above quantity of lard or fat, if carefully used and not burnt, would do for several occasions, by straining it off each time after using. All kinds of fish, such as eels, smelts, whitings, flounders, perch, gudgeons, etc, are fried precisely in the same manner.