When the lard boils, put in the fish and fry them of a yellowish brown.
Put some lard into a pan, and when it is boiling hot, fry the crabs in it.
Fry them about a quarter of an hour, turning them frequently.
Fry them in lard or butter; they should be of a fine brown on both sides.
Fry them in butter, and when you take them out of the pan, fry some parsley in it.
Close and crimp the edges nicely, and fry the rissoles in butter.
Take a neck of mutton, cut it into chops, and fry them brown.
Peel, slice them, and fry them brown in butter or nice dripping.
She began to fry her pork and apples, with a perfunctory attempt at conversation.
Blanch them in boiling salted water, then drain and fry them in butter.