Fried Stuffed Cocks’ Combs
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 395. The excerpt below is the record exactly as published.
Fried Stuffed Cocks’ Combs. — Take Jib. or so of blanched and boiled Cocks’ Combs, cut them lengthwise without severing them, put a small piece of chicken forcemeat in the centre of each, fold them up to their original shapes, dip them into frying batter, plunge them into boiling fat, and fry to a good colour. Take them out, drain them, dust them over with salt, arrange them on a napkin spread over a dish, and serve with fried parsley for garnish
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