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COOKING OF MEAT.
which they might otherwise obtain, by neglecting this, and
similar niceties of the kitchen department. The pan should
be thick at the bottom; indeed the generality of frying pans
are too thin; an oval shape is the best, particularly for fish.
The fire must not be fierce, as fat will scorch very soon,
and the meat, in that case, be burnt, before it is cooked;
neither must it be too slack, for then the meat will be sod-
dened; and if it be fish, be of a bad colour, and not crisp.
The heat of the pan may be ascertained by throwing a bit
of bread in it; if the pan be too hot the bread will be quickly
burnt up. The fat in which veal, lamb or sweetbreads have
been fried, will do to fry fish with: let it stand to settle,
then pour the top carefully from the sediment and put it by.
The fat will be the richer, for the meat which has been
cooked in it, and this will not injure the fish.   Fritters
and all pastry or sweet things, must be fried in good
butter, lard or oil.
   Particular skilfulness is required to fry fish nicely,
 and this skill is attainable only by practice. To ascer-
 tain the heat of the pan, dip the tail of the fish into the
 boiling fat, and if it become quickly crisp, the pan is
 ready.
   Fries, as well as broils, must be served hot, and as soon
as they are taken off the fire, or they will be spoiled.
                  COOKING OF MEAT.
                          BEEF.
   Beef Steaks broiled.-Cut your steaks rather thick, beat
them well, then broil them on a gridiron over a clear, quick
fire; but before you broil your steaks make a preparation with
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