Fritters

Ingredients

• a gill of best salad oil
• the juice of one medium lemon
• three or four sprays of parsley
• one medium onion sliced
• a bay leaf
• two or three peppercorns
• a good quantity of meat
• scraps of vegetables

Method

1. 1

   Marinade the meat in oil, lemon juice, onion, parsley, bay leaf, and peppercorns for an hour.

2. 2

   Mix various meats and vegetables, ensuring the cook knows how to fry perfectly.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.

Fritters, again, are an excellent way of using up remains of any sort, fish, flesh, or fowl, especially if a few scraps of vegetables are used with them. Most people who have stayed in Italy have learnt to appreciate a well made frittura. The meat should be as varied as possible, and should always be marinaded for an hour or so before use in oil, lemon juice, sliced onion, parsley, &c. (using a gill of best salad oil, the juice of one medium lemon, three or RECHAUFFES. 123 four sprays of parsley, one medium onion sliced, a bay leaf, and two or three peppercorns. This is sufficient for a good quantity. of mea

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