Corn Fritters

Ingredients

• four young, tender, good-sized, fresh ears of green corn
• a pinch of salt
• half a pinch of pepper
• two fresh eggs
• a quarter of a pound of well-sifted flour
• half a pint of cold milk

Method

1. 1

   Prepare corn as for the previous recipe, drain, and place in a bowl.

2. 2

   Season and add eggs, flour, and milk.

3. 3

   Stir vigorously for five minutes.

4. 4

   Fry in a buttered pan in twelve parts until golden on each side for four minutes.

5. 5

   Serve on a folded napkin.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 241. The excerpt below is the record exactly as published.

Corn Fritters. — Prepare four young, tender, good-sized, fresh ears of green corn exactly as for No. 963; after draining it carefully, place it in a china bowl; season with a pinch of salt and half a pinch of pep- per, and add two fresh eggs, a quarter of a pound of well-sifted flour, and half a pint of cold milk, Do not beat the mixture, but stir it vigorously with a wooden spoon for five minutes, and it will be suffi- ciently firm. Butter well a frying-pan, take a kitchen ladle that contains the equivalent of a gill, and with this put the preparation into the pan in twelve parts; be careful they do not touch one another, and let them get a good golden color on each side for four minutes. Dress them on a folded napkin, and serve. 966. Barley Fritters. — The same as in No. 965, substituting boiled barley for corn. 967. Glazed Turnips, with Gravy. — Pare, and cut pear-shaped, twelve equal-sized, small white turnips; parboil them for five minutes, and drain them when done. Butter the bottom of a sautoire capable of holding them, one beside the other, and let them get a golden color, adding half a pint of powdered sugar. Moisten with half a pint of white broth (No. 99), half a pinch of salt, and add a very small stick of cinnamon. Cover with a but- 3OO THE TABLE. tered paper cut the shape of the sautoire, and place it in the oven to cook for twenty minutes. When the turnips are cooked, lift off the paper. Place the turnips on a hot dish, and reduce the gravy to a glaze for six minutes. Arrange them nicely on a dish, pour half a gill of good broth (No. 99) into the saucepan to loosen the glaze, remove the cinnamon, and throw the sauce over the turnips. 068. Onions, with Cream. — Peel twelve medium-sized, sound onions ; pare the roots without cutting them, and place them in a saucepan ; cover with salted water, add a bouquet (No. 254), and cook for forty-five min- utes. Lift them from the saucepan, and lay them on a dish ; cover them with half a pint of cream sauce (No. 181), mixed with two tablespoonfuls of the broth they were cooked in, and serve. 969. Fried Onions. — Peel, pare, and slice round-shaped, four medium- sized onions. Lay them first in milk, then in flour, and fry them in very hot fat for eight minutes. Lift them up and lay them on a cloth to dry. Serve on a dish with a folded napkin, with a little fried parsley. 970. Stuffed Onions. — Peel six medium-sized Spanish onions ; empty out the centres with a vegetable-scoop ; parboil them for three minutes, and turn them upside down on a cloth to drain. Fill the insides with sausage forcemeat (No. 220). Line the bottom of a sautoire with a piece of lard skin, and one carrot and one onion, both cut up ; lay the onions on top, and moisten with half a pint of broth (No. 99). Cover with a but- tered paper ; then put it in the oven to glaze for forty minutes, taking care to baste frequently. Place them in a hot dish ; strain the gravy over them, and serve. 971. Minceil Onions. — Peel and pare three medium-sized onions ; cut them in two, and mince them into fine slices. Place them in a sautoire, with half an ounce of butter, and let them get a good golden color on the stove for ten minutes, tossing them briskly. Place them in a bowl, and use when required. 972. Glazed Onions for Garnishing. — Select one quart of small onions; peel the sides only, and pare the roots neatly, being careful not to cut them. Place them in a sautoire with half an ounce of clarified butter, and sprinkle them with half a pinch of powdered sugar. Glaze them in a slow oven for fifteen minutes ; place them in a stone jar, and use for gar- nishing when required. 973. S,orrel ail Maigre. — Pick off the stems from half a peck of sorrel ; wash it in several waters, drain, and chop up with a head of well-cleansed lettuce. Add half a bunch of chervil, and chop all together very fine. Place all in a saucepan, stir well together on the hot stove for three minutes, and then place it in the oven until the vegetables are well dissolved ; then add an ounce and a half of butter, and stir again for about ten minutes, or until the sorrel is reduced to a pulp. Season with a pinch of salt and half a pinch of pepper

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