Frying In Oil Recipe

A medium-sized iron saucepan and a wire basket to fit it easily should

be kept for this purpose. Fill about a third of the saucepan with oil

(be quite sure that the quality is good), put in the wire basket, and

place the saucepan over the fire or gas, and after a few minutes watch

it carefully to see when it begins to boil. This will be notified by the

oil becoming quite still, and emitting a thin blue vapour. Directly this

is observed, drop the articles to be fried gently into the basket, taking

care not to overcrowd them, or their shape will be quite spoiled. When

they have become a golden brown, lift out the basket, suspend it for one

moment over the saucepan to allow the oil to run back, then carefully

turn the fritters on to some soft paper, and serve piled on a hot dish,

not forgetting to use a fish paper.



When cold, the oil should be strained through a fine strainer, lined

with a piece of muslin. It is then ready for use again with a little

more added.



Should the oil become burnt, it must of course be thrown away.

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