Scotch Fritters

Ingredients

• any remains of cold game, and mince very finely
• six or eight finely chopped mushrooms
• a little seasoning of salt and pepper
• a dust of cayenne
• about half a pint of good batter

Method

1. 1

   Take any remains of cold game, and mince very finely, removing all skin and gristle.

2. 2

   If there should be half a pound, mix in with it about six or eight finely chopped mushrooms, a little seasoning of salt and pepper, a dust of cayenne, and stir it into about half a pint of good batter.

3. 3

   Drop the mixture a tablespoonful at a time into a saucepan with plenty of boiling fat in it, and as soon as the fritters become a good golden colour, remove and drain them, and keep hot till all are cooked.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.

Scotch Fritters. Take any remains of cold game, and mince very finely, removing all skin and gristle. If there TEMPTING DISHES. 47 should be half a pound, mix in with it about six or eight finely chopped mushrooms, a little season- ing of salt and pepper, a dust of cayenne, and stir it into about half a pint of good batter

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