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BROWNING. Powder four ounces of double-refined sugar, put it into a very nice iron fryingpan, with one ounce of fresh butter. Mix it well over a clear fire; and when it begins to froth, hold it up higher: when of a very fine dark brown, pour in a small quantity of a pint of port, and the whole by very slow degrees, stirring it all the time.
"They have tasted the sweets," said he, "and they will return see if they do not return, and take what is left! During the war they took the first bite, taking from the Cathedral more than half that was hers, and now they will come and take the rest; they will try and catch hold of the handle of the fryingpan." The gardener was angry at the possibility of such a thing happening.
FRIED TURBOT. Cut a small turbot across in ribs, dry and flour it, put it into a fryingpan, and cover it with boiling lard. Fry it brown, and drain it. Clean the pan, put in a little wine, an anchovy, salt, nutmeg, and a little ginger. Put in the fish, and stew it till the liquor is half wasted.
Knead together one pound of split peas ground to flour, half a pound each of coarse sugar and fine grated bread, two ounces of unsalted butter, and the yolks of two eggs. Brown the paste gently in a fryingpan, and when cold mix with it two ounces of mace seed, and two pounds of bruised hemp seed, separated from the husk.
MINCED COLLOPS. Chop and mince some beef very small, and season it with pepper and salt. Put it, in its raw state, into small jars, and pour on the top some clarified butter. When to be used, put the clarified butter into a fryingpan, and fry some sliced onions. Add a little water to it, put in the minced meat, and it will be done in a few minutes.
"I've led you out of the fryingpan into the fire, and I don't know what to do! Please call me names."
Kalka was not HOT, but GRILLING, so that a speedy ascent to the station was soon agreed upon. Not caring to risk a sun-stroke, I resigned myself to the traditional conveyance of the country, a "jhampan," while the other two rode up; but here, for the second time, it was "out of the fryingpan into the fire."
A fryingpan should be about four inches deep, with a perfectly flat and thick bottom, and perpendicular sides. When used it should be half filled with fat, for good frying is in fact, boiling in fat. To make sure that the pan is quite clean, rub a little fat over it, then make it warm, and wipe it out with a clean cloth.
If for frying, smear it over with egg, and sprinkle on it some fine crumbs of bread. If done a second time with the egg and bread, the fish will look so much the better. Put on the fire a stout fryingpan, with a large quantity of lard or dripping boiling hot, plunge the fish into it, and let it fry tolerably quick, till the colour is of a fine brown yellow.
Put them into a hot dish before the fire, strain and thicken the gravy, give it a boil in the fryingpan, and pour it over the collops. The addition of a little ketchup will be an improvement. Another way is to fry the collops in butter, seasoned only with salt and pepper. Then simmer them in gravy, either white or brown, with bits of bacon served with them.
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