The Kind of Fat to use.
Olive oil would be the best liquid to use if the matter of expense were not to be considered. Any pure, clear fat that is free of strong odor will answer. Many folk use mutton and ham fat, and say that they do not find the flavor of the meat in the articles fried; but others would discover the taste at once, and consider it disagreeable.
But the housekeeper will select the material she will use according to her taste and means; and attention may as well be turned now to the conditions which will insure satisfactory and comparatively wholesome fried food. In the first place, the fat must be perfectly clarified. Even the purest and sweetest butter must go through this process before being used for frying. Oil and lard, when pure, already are clarified. When the fat to be clarified is that which has been skimmed from gravies, soups, or the water in which corned beef has been boiled, it will contain water and other impurities. While there is water in fat the latter cannot be heated to a temperature suitable for frying purposes; and if there be other foreign substances present, such as particles of meat, gravy, flour, or starch, they will burn at as high a temperature as 345°, blackening the fat and making it unfit for frying articles of food.
The Frying Basket.
While it is possible to fry food in deep fat without the use of the frying basket, that invention will be found a most valuable aid in this branch of cookery. The basket is made of fine wire, and has a bail across the top. Do not get one of coarse wire and open meshes.
THE WAY TO LOWER THE FRYING BASKET.
After the articles to be fried have been put into it, it should be lowered into the fat; gently, because the particles of moisture which cling to the food are instantly converted into steam, and this would expand beneath the surface and force some of the fat from the kettle if the basket were lowered quickly. The operation may be performed safely by hanging the basket on a long spoon or fork, and then letting it settle gently in the fat. Do not crowd into the basket the articles that are to be fried. When the food has been cooked as long as seems necessary, lift the basket with the spoon or fork, and, after allowing the fat to drip from it, place it on a plate. Remove the cooked articles, and lay them on brown paper that has been spread on a warm pan. If properly cooked, they will hardly stain the paper.
Breaded Chops.
Mutton or lamb chops may be breaded and served with tomato or brown sauce. Have the chops cut an inch thick. Trim them, and season with salt and pepper. Dip them in beaten egg and roll in dry bread crumbs. Lay them in deep fat for six minutes if they are to be rare done, and for ten minutes if to be well done. Slices from the leg may be prepared in the same manner.