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:Share Share on Bluesky (Opens in new window) Bluesky Share on Mastodon (Opens in new window) Mastodon Share on Threads (Opens in new window) Threads Share on WhatsApp (Opens in new window) WhatsApp Share on Telegram (Opens in new window) Telegram Share on Nextdoor (Opens in new window) Nextdoor Email a link to a friend (Opens in new window) Email Share on Reddit (Opens in new window) Reddit Print (Opens in new window) Print Like this:Like Loading...
