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 Share this:TweetLike this:Like Loading...