Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Cut the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper and salt--add red wine and water enough for gravy, set it on a quick fire and reduce it one-third, thicken with a spoonful of butter and two of flour;
put it in a dish with bits of bread fried in butter, and pour the gravy over it.
United States
Frying pan
Chef's knife