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Frying in Boiling Fat

What we have said will fully cover the ground of boiling and dry frying. Frying, however, is nicely done in boiling fat, using enough to completely cover the article cooked. It must be very hot, so as to brown the substance properly. Meat or fish need not be entirely covered up if it be turned, but it is better to fry without turning. The fatsweet drippings-may be used over and over again, but that used for fish should never again be used for other dishes, but the oil that meat has been fried in may be used for fish.