1
Dip in seasoned flour and sauté in hot lard in a frying-pan.
2
INGREDIENTS.-Eggand bread crumbs sufficient for the quantity of fish; hot lard.
3
Season with salt and pepper and fry in hot lard until brown.
4
INGREDIENTS.-Eggand bread crumbs, a little flour, hot lard or clarified dripping.
5
INGREDIENTS.- 2middling-sizedsoles, hot lard or clarified dripping, egg, and bread crumbs.
6
Dip in beaten egg and fine bread-crumbs and fry in deep hot lard.
7
Then fry in deep hot lard by the tablespoonful until a light brown.
8
Dip in milk, roll in flour, and fry brown in plenty of hot lard.
9
Press the ends together and fry in deep hot lard until a light brown.
10
Beat well together and fry in hot lard by the tablespoonful until light brown.
11
Then fry the fritters in hot lard as before directed.
12
An odor of onions and the smoke of hot lard.
13
INGREDIENTS.- 3medium-sizedvegetable marrows, egg and bread crumbs, hot lard.
14
Chop some good tart apples, mix them in the batter and fry in hot lard.
15
Shape with the hands into cutlets, roll in bread crumbs and fry in hot lard.
16
Roll in fine bread-crumbs and fry in hot lard.
