Note 147-* — FRYING.

Mrs. Melroe, in her Economical Cookery, page 7, tells us, she has ascertained from actual experiments, that “the drippings of roast meat, combined with wheat flour, oatmeal, barley, pease, or potato-starch, will make delicious soup, agreeable and savoury to the palate, and nutritive and serviceable to the stomach; and that while a joint is roasting, good soup may be made from the drippings of the FAT, which is the essence of meat, as seeds are of vegetables, and impregnates SOUP with the identical taste of meat.”