110 Shallow-Fried Meat

Preparation info
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Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet

By Graham Kerr

Published 1966

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Comment on Method

Have you ever stopped to consider how interesting is the choice of titles for food, for example, the word “broiled” when applied to steak. It is so much more appetizing than the word “fried, ” and yet I’m certain that in seven out of ten cases where “broiled” steak is served, it is in fact “fried.” I believe that unless you have a really exce