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Fish, Fat for Frying

Butter and lard are the materials mostly in use for this mode of cooking in England; oil and clarified skimmings are also used. On the Continent, where nothing else but oil is used, fried dishes are more delicate, and in appearance superior to those cooked with any other fatty substance. Butter, lard, dripping, or oil may be used for the same purpose two or three times, if care be taken not to burn it during the frying, and carefully to strain it into clean pots or jars. (See FRY, To.)