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TO FRY TROUT
(Directions for Cookery, 1851)
Having cleaned the fish, and cut off the fins, dredge them with flour. Have ready some beaten yolk of egg, and in a separate dish some grated bread crumbs. Dip each fish into the egg, and then strew them with bread crumbs. Put some butter or fresh beef-dripping into a frying-pan, and hold it over the fire till it is boiling hot; then, (having skimmed it,) put in the fish and fry them.
Prepare some melted butter with a spoonful of mushroom-catchup and a spoonful of lemon-pickle stirred into it. Send it to table in a sauce-boat to eat with the fish.
You may fry carp and flounders in the same manner.
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