Cold Meat Fritters, 1 (Beignets de Viande)

Ingredients

• £ lb. cooked meat
• lb. flour
• 1 gill tepid water
• 1 table-sp. salad oil or melted butter
• Seasoning
• 1 tea - sp. chopped parsley
• £ tea - sp. powdered herbs
• 1 egg

Method

1. 1

   Sieve flour into a basin, gradually add tepid water and yolk of egg, and beat until smooth.

2. 2

   Mince meat and add to batter with oil, seasoning, herbs, and parsley.

3. 3

   Allow to stand, then stir in beaten egg white.

4. 4

   Drop spoonfuls into boiling fat and fry until golden brown.

5. 5

   Drain and serve garnished with fried parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 401. The excerpt below is the record exactly as published.

Cold Meat Fritters, 1 (Beignets de Viande) £ lb. cooked meat, lb. flour. 1 gill tepid water. 1 table-sp. salad oil or melted butter. Seasoning. 1 tea - sp. chopped parsley. £ tea - sp. powdered herbs. 1 egg

Cook this with the app: pantry check, scaling, and the assistant.