To Dress Fish

Observe always in the frying of any Sort of Fish; first, that you dry your Fish very well in a clean Cloth, then flour it. Let your Stew-pan you fry them in be very nice and clean, and put in as much Beef-dripping, or Hog’s lard, as will almost cover your Fish; and be sure it boils before you put in your Fish. Let it fry quick; and Jet it be a fine light-brown, but not too dark a Colour. Have your Fish-slice ready, and if there is Occasion turn it; when it is enough, take it up, and lay a coarse Cloth on a Dish, on which lay your Fish to drain all the Grease from it: If you fry Parsley, do it quick, and take great Care to whip it out of the Pan so soon as it is Crisp, or it will lose its fine Colour. Take great Care that your Dripping be very nice and clean. You have Directions in the Eleventh Chapter, how to make it fit for use, and have it always in Readiness.