"What shall I cook today"?.

Date:
[1936?]
Catalogue details

Licence: Public Domain Mark

Credit: "What shall I cook today"?. Source: Wellcome Collection.

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    Egg and breadcrumbs Seasoned flour (1 oz. flour, } teaspoonful salt, 4 teaspoonful pepper) SPRY for deep frying FRIED PARSLEY Use as a Garnish for deep-fried food Wash the parsley well and pick leaves fromstalk. Dryina towel. After frying food allow SPRY to cool slightly, place parsley in fry- ing-basket and lower very care- fully into fat. When bubbling ceases, drain, season and use at once. Method.—Skin the fillets, and wash and dry them carefully. They may be cut in two, them in seasoned flour, brush them all over with beaten egg, and toss them in breadcrumbs. Press breadcrumbs in on the fil- lets lightly, and then shake off any loose crumbs. Put the fillets in the frying-basket, and fry in _ very hot SPRY until they are a golden brown in colour. Drain on soft paper. Garnish with fried parsley and lemon, and serve with a suitable sauce (see page 84). off the head and fins, clean, wash and dry. Score across two or three times. Dip in flour or oatmeal and fry slowly in hot SPRY, turning once. Drain and serve garnished with parsley. Note.—After cleaning the fish the backbone may be removed. SPRY FOR ALL 20 Parsley Oatmeal or flour COOKING
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