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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Take a loin of mutton, cut off the thin part, then cut the rest into steaks, and flat them with a cUaver, or paste pin.
pin, season them with some pepper and salt, and fry them' in butter over a-qiiick fire ;
as you fry them, put them into an earthen pot till you have fried them all ;
then pour the ' fat out of the pan ;
put in some gravy and the gravy that comes from the steaks, with a spoonful of red wine, an anchovy, and an onion shred ;
shake up the steaks in the gravy, thicken it ’ with some flour, and serve them up.
United Kingdom
Frying pan
Chef's knife