Modern cookery for private families

serve for the same purpose several times, if strained after each frying, and put carefully away in a clean pan, provided always that it has not been smoked nor burned in the using. Lard renders fish more crisp than butter does; but fresh, pure olive-oil (_salad oil_, as it is commonly called in England) is the _best_ ingredient which can be used for it, and as it will serve well for the same purpose, many times in succession, if strained and carefully stored as we have already stated, it is not in reality so expensive as might be supposed for this mode of cooking. There should always be an ample quantity of it (or of any other _friture_[44]) in the pan, as the fish should be nearly covered with it, at the least; and it should cease to bubble before either fish or meat is laid into it, or it will be too much absorbed by the flesh, and will impart neither sufficient firmness, nor sufficient colour. Footnote 44: The French term for fat of all kinds used in frying. TO KEEP FISH HOT FOR TABLE. Never leave it in the water after it is done, but if it cannot be sent to table as soon as it is ready to serve, lift it out, lay the fish-plate into a large and a very hot dish, and set it across the fish-kettle; just dip a clean cloth into the boiling water, and spread it upon the fish, place a tin cover over it, and let it remain so until two or three minutes before it is wanted, then remove the cloth, and put the fish back into the kettle for an instant that it may be as hot as possible: drain, dish, and serve it immediately: the water should be kept boiling the whole time. TO BOIL A TURBOT. [In season all the year.] [Illustration: Turbot. ] A fine turbot, in full season, and well served, is one of the most delicate and delicious fish that can be sent to table; but it is generally an expensive dish, and its