There are two distinct methods of frying: One with very little fat
in the pan, to practise which successfully the pan and the fat must
be hot before the article to be fried is put into it. For instance,
in frying chops, if the pan is hot, and only fat enough is used to
keep the chops from sticking to it, the heat being maintained so that
the chops cook quickly, they will be nearly as nice as if they were
broiled. Frying by the other method consists in entirely immersing the
article to be cooked in sufficient smoking-hot fat to cover it, and
keeping the fat at that degree of heat until the food is brown. It
should then be taken up with a skimmer and laid upon brown paper for a
moment to free it from grease.