Frying
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Be careful that your frying-pan is very clean, as anything adhering to the bottom of the pan is apt to burn, and therefore spoil the object to be fried.
- To fry well, the fat should always be very hot, as its success depends entirely on this.
- To judge of the proper temperature of the fat, when it becomes quite still, dip the prongs of a fork in cold water, and allow a few drops to fall into the fat, which, if it crackles, is sufficiently hot.
- Or, drop a small piece of bread into the fat, and if it fries instantly a light brown, the desired result is reached.
- Dripping and butter should be clarified before using, the former in the following manner: Put the dripping in a saucepan, on the fire, and when boiling pour it into a bowl, into which you have previously put half a pint of cold water.
- When cold, with a knife cut around the edge and remove the cake of dripping.
- Scrape off all the sediment adhering to the bottom of the cake, which wipe dry with a clean cloth.
- Many persons prefer lard rather than dripping for frying.
- Butter is clarified in the following manner: Put some butter in a saucepan on the fire, and when boiling remove the scum from the top, and pour the clear butter gently into the pan which is required for use.
- It is quite indispensable to good cooking that every dish requiring to be served hot should never be allowed to wait in the kitchen, but should be served with the greatest promptitude possible, as a dish prepared with every imaginable care will be sure to fail of its effect if served lukewarm or cold.
- The first quality in a cook, therefore, should be punctuality, which should be encouraged and appreciated by the guests.
- The receipts as here given are all for eight persons.