Potato straws must be well cooked to render them crisp.
Use long potatoes and cut into slender, matchlike strips. Soak them in ice water for half an hour after cutting before frying. Such treatment removes much of the food value, but the straws look better.
Cut into pieces of a suitable size for serving, and coat with a grease-proof coating made by beating two eggs with four tablespoonfuls of water until well mixed, but not light. Season each piece of fish, dip in the egg, coat with bread crumbs and fry.
Small fish are fried without cutting. Young chicken, and tender veal may be cooked in the same way. Fish for frying must be dried thoroughly, and dredged thickly with flour before being brushed over with egg and bread crumbs.
Choose oysters of the largest size, and dry on a white cloth. See that they are free from shells. Season the oysters with salt and pepper, and roll in cornmeal. Then dip in the egg coating, as for fish, and cover with very fine, light bread crumbs. Coarser crumbs cannot be used for this. They must be very fine, and from the inner part of the loaf. Lay the coated oysters carefully on the bottom of the frying basket, lower into the hot grease. The coating should brown in a very short time, when the oysters will be done. Oysters and croquettes should have the fat very hot, because they are so easily cooked.
Lean meats which are inclined to be rather dry are the ones usually larded, as fillet of beef (the tenderloin), fillet of veal (that cut from the thick portion of the leg), roast chicken, turkey, grouse, etc. The object of larding is to give the flavor of fat pork in a small degree to the article cooked, and also to keep the surface oiled, that it may not become so hard. Strips of salt pork are sometimes simply laid on the roast while it cooks. Sometimes gashes are cut, and strips of salt pork laid in them so that the fat may penetrate and flavor the interior of the meat somewhat.
Use firm salt pork, and remove the rind. Then cut parallel with the rind, strips of fat, free from lean, and throw into a basin of ice water. Make these strips about one-fourth of an inch wide, one-fourth of an inch thick, and two inches long. Procure a larding needle of proper size, insert the lardoon, and push well up into the needle. Insert an iron skewer into the flesh at the tip of the breast, making it about half an inch below the surface, and take a stitch an inch long, and draw lardoon into place. In larding a fowl, begin at the tip of the breast and make two rows up the breast to the wings on each side of the breast bone. Put one or two rows on the legs, beginning with the drum stick, and running up the second joint to the body. In larding a fillet, put the rows of lardoons about an inch apart. For larding birds, use a smaller needle, and proportionately smaller lardoons.
After the fowl is dressed, place it with the head toward you, and remove skin from the breast. Then cut straight in a line from the middle of neck to the point of the wishbone. Follow the wishbone down and separate the meat from the wing bone, and loosen from the side, thus removing one-half the meat on the breastbone. This can be separated into two fillets, one smaller than the other.
Remove skin and bones, and if the fish is large, cut each half into two parts lengthwise. If the fish is small, leave each side whole. In any case, roll up, bread and fry.
References - U. S. Dept. of Agr., Farmers' Bulletin No. 34, pages 19 and 20; U. S. Dept. of Agr., Office of Experiment Stations, Bulletin No. 21, pages 13, 72, 74, 81 and 82; U. S. Department of Agr., Office of Experiment Stations, Bulletin 102, pages 63 and 64.