TO CLARIFY FAT.
Set the fat on a moderate fire in a pan, and as soon as it commences to boil, place a slice of bread dried in the oven in it, boil gently for about half an hour; take from the fire, let it settle for a few minutes; remove the bread, turn gently into a jar or pot, leaving the dregs in the pan.
Chicken, Turkey, and Goose Fat.—The fat of the above birds is never used to fry, but to sauté instead of butter. To make omelets it is excellent; an omelet is whiter and more sightly made with chicken-fat than when made with butter. It is clarified as directed above.
GAME-FAT.
Game-fat can be used instead of other fat and also instead of butter, to sauté, or what is generally called partly fry, game; it may also be used, instead of butter to bake game.
It must be clarified longer than other fat, but in the same way.
The boiling of fat with water, as indicated in some cook-books, is only a fancy and extra work, it has no effect whatever on the fat. It is the same by keeping it for hours in a bain-marie; it does not change it in the least.
BATTER FOR FRYING.
For frying Vegetables.—Put three tablespoonfuls of flour in a bowl with two yolks of eggs, and cold water enough to make a kind of thin paste, then add salt and half a teaspoonful of sweet oil; mix well. Beat the two whites of the eggs to a stiff froth and mix them with the rest. Put the batter away in a cold place for at least two hours, and use.