The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

Staffordshire. FRIED MACKAREL. Stuff the fish with grated bread, minced parsley and lemon peel, pepper and salt, nutmeg, and the yolk of an egg, all mixed together. Serve with anchovy and fennel sauce. Or split the fish open, cut off their heads, season and hang them up four or five hours, and then broil them. Make the sauce of fennel and parsley chopped fine, and mixed with melted butter. FRIED OYSTERS. To prepare a garnish for boiled fish, make a batter of flour, milk, and eggs. Season it a very little, dip the oysters into the batter, and fry them of a fine yellow brown. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour. FRIED PARSLEY. Pick some young parsley very clean, and put it into a fryingpan with a bit of butter. Stir it with a knife till it becomes crisp, and use it for garnishing. Or rub the picked parsley in a cloth to clean it, and set it before the fire in a Dutch oven till it is crisp. This is better than fried parsley, and may be rubbed on steaks, calf's liver, or any other dish of the kind. FRIED PATTIES. Mince a bit of cold veal, and six oysters; mix them with a few crumbs of bread, salt, pepper, and nutmeg, and a very small bit of lemon peel. Add the liquor of the oysters, warm all together in a tosser, but it must not boil, and then let it grow cold. Prepare a good puff-paste, roll it thin, and cut it into round or square pieces. Put some of the mixture between two of them, twist the edges to keep in the gravy, and fry them of a fine brown. If baked, it becomes a fashionable dish. All patties should be washed over with egg before they are baked. FRIED POTATOES. Slice them thin, and fry them in butter till they are brown; then lay them in a dish, and pour melted butter over them. Potatoes may likewise be fried in butter, and served up