The object in Frying is to form a savoury and brown crust on the
outside so as to keep in the juices within. Hence, as before said,
a shock of “surprise” is given by plunging the article to be fried
into boiling fat, and cooking it quickly so as to have it juicy and
succulent within. On this account we choose things that do not need
long cooking for cooking by frying methods. Small things like cutlets
and chops, slices of fish and bacon, made up rolls of minced meat, and
so on, and things that we can dip into batter and roll in flour or
breadcrumbs are fried. But we also fry fresh fish that has been split
down the back and laid flat, and small birds which want light and quick
cooking. The pan and the fat must be very hot, and when dry frying
(that is, frying with a pan that is only just rubbed with fat) is
chosen, as for a fried beefsteak, frequent turning over and great care
to do it quickly and yet without scorching, is needed.
Pour off any fat used for frying into a jar containing a little boiling
water. This will clear it and leave it as a cake on the top which can
be lifted off and used several times over.