Lard and oil together is much better to fry in than butter, for the milk
that remains in the butter is sure to burn; the only way to use butter
is to clarify it, but that is very expensive, lard by itself being as
good as anything, but be careful that it is clean and not burnt; cut off
the fins of the sole and dip it in flour, then egg and bread-crumb it,
but do not put it in the lard unless it is quite hot, which you may
easily ascertain by throwing a drop of water in it; if it is hot enough
it will make a hissing noise; allow the sole ten minutes to fry, or
less, according to the size, dish it upon a napkin, garnish with
parsley, and serve shrimp sauce (No. 73) in a boat.
Observe the above receipt, to fry all kinds of fish, as eels, smelts,
whitings, flounders, perch, gudgeons, &c. Four pounds of lard would be
sufficient, and would do for several occasions.