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Heelis family cookbook, 1850s
Page 31
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To fry fish Fish must be dried and floured. Egg thoroughly beaten up. Bread crumbs from dry stale bread. If possible get from baker light brown bread [illegible]. Make fine w a rolling pin to sprinkle on egged and bread crumbed fish. Put plenty of fat in pan. Have it boiling. This it is if drop of cold water hisses when put in.
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To fry fish Fish must be dried and floured. Egg thoroughly beaten up. Bread crumbs from dry stale bread. If possible get from baker light brown bread [illegible]. Make fine w a rolling pin to sprinkle on egged and bread crumbed fish. Put plenty of fat in pan. Have it boiling. This it is if drop of cold water hisses when put in.
Szathmary Culinary Manuscripts and Cookbooks
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