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Cooking Utensils

P. 53.

DRIPPING. fitted with a lining of open wire-work; so that, when sufficiently done, the article or articles may be raised out of the fat, and suffered to drain for a few seconds, without which they will be oily and gross, while with it they become crisp, and so free from grease that they do not even soil a napkin when in contact with it. The metal is iron, and the bottom should be tolerably thick (see figs. 131 and 132). 99. FAT of some kind is essential to frying, and it may be either olive-oil, or lard, or bacon-fat, or clarified dripping, or suet, or butter, or even the skimmings of the stock-pot. OLIVE-OIL requires great care in its use, being very apt to burn, and not answering the purposes of English frying: but for the more delicate kinds of fish, or indeed for any kind of sautés (see par. 97), oil is capable of being made use of in the frying-pan to great advantage. LARD and BUTTER answer well for any purpose, as do suet and dripping, or even the skimmings when clarified, the proper mode of doing which will be given in the next paragraph.