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1
1036
Enquire within upon everything
·
Robert Kemp Philp
394
1027.
The
Frying-pan
The
frying-pan
is
a
noisy
and
a
greasy
servant,
requiring
much
watchfulness.
Like
the
Gridiron,
the
Frying-pan
requires
a
clear
but
not
a
large
fire,
and
the
pan
should
be
allowed
to
get
thoroughly
hot,
and
be
well
covered
with
fat,
before
meat
is
put
into
it.
The
excellence
of
frying
very
much
depends
upon
the
sweetness
of
the
oil,
butter,
lard,
or
fat
that
may
be
employed.
The
Frying-pan
is
very
useful
in
the
warming
of
cold
vegetables
and
other
kinds
of
food,
and
in
this
respect
may
be
considered
a
real
friend
of
economy.
All
know
the
relish
afforded
by
a
pancake,
to
say
nothing
of
eggs
and
bacon,
and
various
kinds
of
fish,
to
which
both
the
Saucepan
and
the
Gridiron
are
quite
unsuited,
because
they
require
that
which
is
the
essence
of
frying,
boiling
and
browning
in
fat.
1028.
The
Spit.
The
spit
is
a
very
ancient
and
very
useful
implement
of
cockery.
Perhaps
the
process
of
roasting
stands
only
second
in
the
rank
of
excellence
in
cookery.
The
process
is
perfectly
sound
in
its
chemical
effects
upon
the
food,
while
the
joint
is
kept
so
immediately
under
the
eye
of
the
cook,
that
it
must
be
the
fault
of
that
functionary
if
it
does
not
go
to
the
table
in
the
highest
state
of
perfection.
The
process
of
roasting
should
be
commenced
very
slowly,
the
meat
being
kept
a
good
distance
from
the
fire,
and
gradually
brought
forward,
until
it
is
thoroughly
soaked
within
and
browned
without.
The
Spit
has
this
advantage
over
the
Oven,
and
especially
over
the
common
oven,
that
the
meat
retains
its
own
flavour,
not
having
to
encounter
the
evaporation
from
fifty
different
dishes,
and
that
the
steam
from
its
own
substance
passes
entirely
away,
leaving
the
essence
of
the
meat
in
its
primest
condition.
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