To Fry Fish.
Clean the fish, then cut it as required, and dry it very thoroughly. Beat up an egg, mix some flour, pepper and salt on a plate, dip the fish first into this seasoning, then into the egg, and when the oil has reached the right temperature, fry the fish a golden brown. Place it on soft paper on a basket lid to drain. When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time. It can be used again for fish only.
To economise the eggs mix a little water with them.
To utilise any scraps of fried fish, heat them in melted butter ([page 40]), flavoured to taste.