Let stand until perfectly cold, then fry brown, in deep hot fat.

In the meanwhile cut the pork in slices, and fry brown.

Wipe dry; dip in flour or meal, and fry brown on each side.

Put small pieces of bacon in a pan and fry brown and crisp.

Then form into egg-shaped balls and fry brown in boiling lard.

Drain, wipe dry, and fry brown in butter, adding a little minced parsley.

Drain, dry, dredge with flour, and fry brown in hot fat.

Dip in beaten egg and in bread crumbs, and fry brown in boiling fat.

Dip in milk, roll in flour, and fry brown in plenty of hot lard.

When all are done, dip in beaten egg and fry brown in boiling fat.

Cut the fish into fillets, dip in milk, then in flour, and fry brown.

Boil for fifteen minutes, drain, dry, roll in flour and fry brown in butter.

Cut a red-fish or red-snapper in pieces and fry brown.

Cut the cleaned fish into slices, dredge with flour, and fry brown in butter.

Chop a small onion fine, and fry brown in butter.

Season prepared frog legs with salt, pepper, and nutmeg, and fry brown in butter.