Frying
Frying is a pleasant ana quick mode of cooking, suitable for tender meats of any kind. Melted fat can be brought to a higher temperature than boiling water, although it never boils; so it can be understood that frying is not a mode of cooking to be adopted for any tough meat or vegetable food, unless it is only the primary part of their cooking, such as frying vegetables for soups, &c. Such fish as soles, plaice, whitebait, &c., are well cooked by this mode; and the secret of success in frying such things is the use of sufficient fat to cover what is being cooked. "Golden grain, bright fruits, Sweet herbs which grow for all." - EDWIN ARNOLD.
GAME, HASHED.
AME, Hashed.
ENTS. - (Cold Meat Cookery.) - INGREDI- The remains of cold game, 1 onion stuck with 3 cloves, a few whole peppers, a strip of lemon-peel, salt to taste, thickening of butter and flour, 1 glass of port wine, 1 tablespoonful of lemon-juice, 1 tablespoonful of ketchup, 1 pint of water or weak stock. AVERAGE COST, exclusive of the cold game, 8d.
Cut the remains of cold game into joints, reserve the best pieces, and the inferior ones and trimmings put into a stewpan with the onion, pepper, lemon-peel, salt and water or weak stock; stew these for about an hour, and strain the gravy; thicken it with butter and flour; add the wine, lemon-juice and ketchup; lay in the pieces of game, and let them gradually warm through by the side of the fire; do not allow it to boil, or the game will be hard. When on the point of simmering, serve, and garnish the dish with sippets of toasted bread or fried croutons.
TIME.-Altogether, 1 hour.
SEASONABLE from August to March.
Note.-Any kind of game may be hashed by the above recipe, and the flavour may be varied by adding flavoured vinegars, curry powders, GAME PIE. &c.; but we cannot recommend these latter ingredients, as a dish of game should really have a gamey taste; and if too many sauces, essences, &c., are added to the gravy, they quite overpower and destroy the flavour the dish should possess.