Note 9 — Chapter VII · FRYING.
Reading edition
The necessity for this is not so great as may appear theoretically. I have tried the experiment of having veal cutlets fried in a bath previously used for fish, and was not able to detect any fishy flavour as I expected I should. This was the case even when I knew that the fish fat had been used, and I was consequently far more critical than under ordinary circumstances. Even apple-fritters may be cooked in fat that has been used for fish. I have tried this since the above was written and am surprised at the result.