This hath not the unsavoury taste of Oyl alone, nor the
blackness of Butter alone. It fryeth Fish crisp, yellow, and well tasted.
TO PREPARE SHRIMPS FOR DRESSING
When you will Butter Shrimps, first wash them well in warm Milk and Water
equally mingled together, and let them soak a little in it; then wash them
again in fresh Milk and Water warmed, letting them also soak therein a
while. Do this twice or thrice with fresh Milk and Water. This will take
away all the rankness and slimyness of them. Then Butter them, or prepare
them for the table, as you think fit.
TOSTS OF VEAL
My Lady Lusson makes thus her plain tosts of kidney of Veal: Cut the kidney
with all the fat about it, and a good piece of the lean flesh besides. Hash
all this as small as you can. Put to it a quarter of a pound of picked and
washed Currants, and as much Sugar, one Nutmeg grated, four yolks and two
whites of new-laid Eggs raw; work all these very well together, seasoning
it with Salt. Spread it thick upon slices of light white-bread cut like
tosts. Then fry them in Butter, such quantity as may boil over the tops of
the tosts.
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