and pour over the meat, on hot platter; garnish and serve immediately.

PAN-FRYING—(called sautéing)—A method which is used for tender short-order
meats (a) as an alternative to broiling or pan-broiling, for such meats as bacon,
thinly sliced raw or pre-cooked ham, fresh sausages, sliced canned pork loaf, meat
patties, lamb chops, etc. (b).as a first step in cooking veal or pork chops (which to
be wholesome and tender, also require further gentle moist cooking). The pan is
made hot for a frying job, and suitable fat is melted in it.

DEEP-FRYING—A method much liked for the frying of rissoles, croquettes, etc.,
in which the meat has often been previously cooked.

A really deep pot is needed for safe deep-frying; many so-called frying kits
have a pot that is only a few inches deep, with a wire-mesh basket of practically
the same depth—but I consider such equipment dangerous; it is too easy for a
splash of fat to take fire and the blaze jump into the frying-pot. With a deep pot
and a wire-mesh basket which can be lowered right down into it, the fat is protected
from the fire.

A frying thermometer, which clips over the edge of the pot, is a very great aid
in the perfect deep-frying of foods.

Sufficient fine fat should be melted in the pot to cover the product to be immersed
in it. Bring fat a few degrees higher than the temperature indicated for the cooking
of your product. Fats which can be raised to the necessary high temperature without
smoking, are preferred for deep frying.

Arrange croquettes, etc. in frying basket, in a single layer, and gently lower
the basket into the fat, being careful to avoid the slightest splash. Do not try to
cook too much food at a time—it reduces temperature of the fat too sharply. (If you
have no wire basket, a long-handJed slotted spoon may be used to lower product
into fat.)

Cook until product is golden-brown and delicately crusted, turning as required;
remove pot from heat, raise the wire basket and allow it to drain a few moments;
remove product onto absorbent paper towel or crumpled brown paper to drain.
Keep very hot in oven, if there are further lots to be deep-fried.

Keep frying fat for re-using .. . strain it through a sieve lined with cheesecloth;
if it needs clarifying because of small particles, fry a few slices of raw potato in
it—the potato will attract the small brown particles in the fat and make it clear again.

MEAT FATS

It is an economical practice—and one which can enhance many savory dishes-——
to keep the drippings from roasted or fried meats, etc.

Bacon or pork dripping is one of the finest flavor-givers you can use, in the
preparation not only of meat dishes, but of poultry, fish, vegetables, egg and cheese
dishes. Keep it by itself—or with chicken or turkey fat added—and you will be
able to make wide and effective use of it.

Beef dripping may be used in the cooking of beef, pork or lamb.

Lamb fat should only be used in the cooking of lamb or mutton, because of the
distinctive flavor it bears—a flavor I do not often advise adding to other foods.

Mutton fat is very strong in flavor—too strong to use on any other kind of meat.

I advise a set of tins for the keeping of meat drippings—one for each kind of
fat you save. Very satisfactory are vegetable or soup tins which have been opened
by a can-opener which leaves no rough edges; such tins can be clearly labelled with
a small paint-brush arid black or colored paint or a suitable marking pencil.

103 LESSON 13

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