Meat Fritters
From Tempting dishes for small incomes, 1891
Can also be made with calf’s liver.
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.
Meat Fritters. Take any remains of a chicken or veal, or even mutton or lamb, mince very finely ; season highly with onion, chopped parsley, and a little mixed sweet herbs. Make all this into a liquid state by mixing it in a little pale stock and milk, then place this mixture into a soup plate and let it get cold and set into a firm jelly. Cut little pieces out about an inch and a half in diameter, flour them well, dip them into batter
Cook this with the app: pantry check, scaling, and the assistant.