Chap. X. – Frying, pp.345-350.

[Old Scottish Recipes Contents]

• Beef Steaks
• Mutton
• Venison
• Calf’s or Lamb’s Brains
• Tripe
• Loin of Lamb
• Egg and Ham in Haste

Frying Fish

• Haddocks and Whitings
• Flounders
• Smelts
• Carp
• Tench
• Oysters