Eggs

Put clarified butter in a frying-pan, break fresh eggs, one at a time ; put a little white pepper and salt, and turn them half over. They should be fried of a nice brown, but not hard.

Potatoes. Cut your potatoes into thin slices, as large as a crown piece, and fry them brown. Lay them in a dish or plate, and pour melted butter over them.

Artichokes

Having blanched them in water, flour them and fry them in fresh butter. Lay them in your dish, and pour melted butter over them.

Celery

Cut celery heads three inches long, boil them till half done, wipe dry, and dip in batter: have read boiling lard, take out the heads singly with a fork, fry them of a light colour, drain dry, and serve with fried parsley.

Parsley

Take fresh gathered parsley, pick, wash, and drain it very dry with a cloth: have ready clean boiling lard, put the parsley into it, keep stirring with a skimmer, and when a little crisp, take it out, put it on a drainer, and strew salt upon it.

Turbots

The turbot must be small; cut it across as if it were ribbed; when it is quite dry, flour it, and put it in a large frying-pan, with boiling lard enough to cover it. Fry it till it is brown, and then drain it. Clean the pan, put into it half a pint of white wine, and white gravy enough to cover it, anchovy, salt, nutmeg, and a little ginger. Put in the fish, and let it stew till half the liquor is wasted. Then take it out, and put in a piece of butter rolled in flour, and a squeeze of lemon. Let them simmer till of a proper thickness; rub a hot dish with a piece of eschalot, lay the turbot in the dish, and pour the hot sauce over it.

Soles

Having skinned your soles in the same manner you do eels, except taking off their heads, which must not be done, rub them over with an egg, and strew over them grated bread. Fry them over a brisk fire in hog's lard till they are brown. Serve them up with melted butter, and anchovy sauce.

Smelts

Draw the guts out at the gills, but leave in the milt or roe; dry them with a cloth, beat an egg, rub it over them with a feather, and strew grated bread over them. Fry them with hog's lard, and put in your fish when boiling hot. Shake them a little, and fry them till they are of a fine brown.

Drain them on a dish, or in a sieve. Fry a handful of parsley in the manner already directed.

Oysters

When You intend to fry your oysters, you must always choose those of the larger kind. Open twenty-four large oysters, blanch them with their own liquor ; and when three parts done, strain them, and preserve the liquor; then wash, and let them drain : in the meanwhile, make a batter with four table-spoonfuls of flour, two eggs, a little pepper and salt, and their liquor. Beat it well with a wooden spoon for five minutes. Put the oysters into the batter, mix them lightly, and have ready boiling lard. Take the oysters out singly with a fork, put them into the lard, and fry them of a nice brown colour. Then put them on a drainer, strew over a small quantity of salt, and serve them up. If intended for a dish, put fried parsley under them, or stewed spinach.