pan: if it fries crisp, the fat is ready: if it burns the bread, it is too hot. Whatever is fried before the fat is hot enough, will be pale and sodden, and offend the palate and the stomach, as well as the eye. The fat also must be thoroughly drained from the fry, especially from such things as are dressed in bread crumbs, or the flavour will be impaired. The dryness of fish depends much upon its having been fried in fat of a due degree of heat, they are then crisp and dry in a few minutes after being taken out of the pan: when they are not, lay them on a soft cloth before the fire, and turn them till they are dry. FRIED CARP. Scale, draw, and wash them clean; dry them in flour, and fry them in hog's lard to a light brown. Fry some toast, cut three-corner ways, with the roes; lay the fish on a coarse cloth to drain, and serve them up with butter, anchovy sauce, and the juice of a lemon. Garnish with the bread, roe, and lemon. FRIED EELS. There is a greater difference in the goodness of eels than of any other fish. The true silver-eel, so called from the bright colour of the belly, is caught in the Thames. The Dutch eels sold at Billingsgate are very bad; those taken in great floods are generally good, but in ponds they have usually a strong rank flavour. Except the middle of summer, they are always in season. If small, they should be curled round and fried, being first dipped into eggs and crumbs of bread. FRIED EGGS. Boil six eggs for three minutes, put them in cold water, and take off the shells, without breaking the whites. Wrap the eggs up in a puff paste, smear them over with egg, and grate some bread over them. Put into a stewpan a sufficient quantity of lard or butter to swim the eggs; and when the lard is hot, put in the eggs, and fry them of a good colour. Lay them on a cloth to drain. FRIED HERBS. Clean and drain a good quantity of spinach leaves, two large handfuls of parsley, and a handful of green onions. Chop the parsley and onions, and sprinkle them among the spinach. Stew them together with a little salt, and a bit of butter the size of a walnut. Shake the pan when it begins to grow warm, and let it lie closely covered over a slow stove till done enough. It is served with slices of broiled calves' liver, small rashers of bacon, and fried eggs. The latter on the herbs, and the other in a separate dish. This is the mode of dressing herbs in Staffordshire. FRIED MACKAREL. Stuff the fish with grated bread, minced parsley and lemon peel, pepper and salt, nutmeg, and the yolk of an egg, all mixed together. Serve with anchovy and fennel sauce. Or split the fish open, cut off their heads, season and hang them up four or five hours, and then broil them. Make the sauce of fennel and parsley chopped fine, and mixed with melted butter.