A RECIPE.
Meat Fritters.—Mince finely a large cupful of cold mutton, lamb or veal, season with chopped parsley, grated lemon peel, a little grated onion (optional), or any preferred herb. Stir this into batter prepared according to the recipe below. Drop a tablcspoonful at a time into clear, hot dripping, and fry over moderate heat until crisp and brown. Garnish with pickled walnuts and serve hot.
A Good Frying Batter. —Required : Three tablespoons of pbun flour, four ta.blespoons of tepid water, one tablespoon of olive oil or melted butter, one yolk of egg, and the well-beaten white of egg. Method: Mix flour, water, oil, or butter together, then the egg yolk. Let stand at least one hour. Just before using stir in the stiff white of egg.
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https://paperspast.natlib.govt.nz/newspapers/MS19370820.2.151
Bibliographic details
Manawatu Standard, Volume LVII, Issue 223, 20 August 1937, Page 11
Word Count
127A RECIPE. Manawatu Standard, Volume LVII, Issue 223, 20 August 1937, Page 11
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