Ragged Robins With Cheese Fritters

Press, Volume C, Issue 29515, 17 May 1961, Page 3

Ragged Robins With Cheese Fritters

[By ELIZABETH] Enthusiastically acclaimed as the highlight of the week, Ragged Robins started as a pound of chippolata sausages and ended up a family favourite. The long sausages look most attractive in their ragged cheesy coating and taste wonderful, either hot as they come from the pan or left to liecome cold for inclusion in the lunch boxes.

Left over batter is cooked in spoonfuls in the hot pan to make cheese fritters to accompany the dish. Ingredients: lib chippolata sausages 4 cup flour 1 cup coarsely grated cheese 1 egg 6 tablespoons cold water 1 teaspoon dry mustard J teaspoon salt Method: Cover sausages with cold water and prick the skins well with a metal skewer. Cover and bring slowly to the boil. Cook for five minutes, then drain and cut into single links. Grate cheese on a coarse grater. Mix with flour and salt. Mix one teaspoon of mustard with one tablespoon cold water. Make a well in the dry ingredients and break in one egg. Add mustard, then five additional tablespoons cold water, beating until all are blended to a thick cream. Make some dripping hot in a frying pan. Dip sausages into the batter and put quickly into the hot fat. Turn when browned and cook on the other side. Drain out and keep hot. frying until aU are done as only three or four can be cooked in the pan at a time. Fry remaining batter as fritters to serve with them.