Frying Batter

Ingredients

• the sweetbread
• the ham
• the truffles
• the butter
• the flour
• the stock
• seasoning to taste
• some caul
• boiling fat
• fried parsley

Method

1. 1

   Cut the sweetbread, ham, and truffles into small thin pieces.

2. 2

   Melt the butter in a saucepan, add the flour, and then the stock.

3. 3

   Stir until the mixture begins to draw away from the sides of the saucepan.

4. 4

   Remove from fire and add the sweetbread, ham, truffle, chopped parsley, and seasoning.

5. 5

   Wrap in caul, cut into 4-inch squares, place a little mixture in the center, fold like a parcel, and let stand in a cool place.

6. 6

   Dip into frying batter and fry in boiling fat until golden brown.

7. 7

   Drain and serve garnished with fried parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 433. The excerpt below is the record exactly as published.

Frying batter. Cut the sweetbread, ham, and truffles into small thin pieces. Melt the butter in a saucepan, add the flour, and then the stock. Stir over the fire until the mixture begins to draw away from the sides of the saucepan. Then remove the saucepan from the fire and add the sweetbread, ham, and truffle, also the chopped parsley and seasoning to taste. Wrash some caul, dry it, and then flatten it out on a board. Cut it in pieces about 4 inches square, put a little of the sweetbread mixture in the centre of each and fold up like a small parcel. Allow these to stand in a cool place until they are wanted, then dip them into frying batter, and fry them in boiling fat to a golden brown colour. Drain well and serve piled up on a dish paper and garnished with fried parsley

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