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Classic
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page 74
Or, beat four eggs with salt, put in a little nutmeg grated, and a spoonful of
grated bread, then make it as thick as batter for pancakes, with fine flour;
drop the oysters in, and fry them brown in clarified beef suet. They are to lie
round any dish of fish.
Ox-palates boiled tender, blanched, and cut in pieces, then fried in such
batter, is proper to garnish hashes or fricassees.
OF GARDEN STUFF.
To fry Artichoke Bottoms.
First blanch them in water, then flour them, fry them in fresh butter, lay them
in your dish, and pour melted butter over them.
Or you may put a little red wine into the butter, and season with nutmeg,
pepper, and salt.
To fry Cauliflowers.
Take two fine cauliflowers, boil them in milk and water, then leave one whole,
and pull the other to pieces; take half a pound of butter, with two spoonfuls of
water, a little dust of flour, and melt the butter in a stewpan; then put in the
whole cauliflower cut in two, and the other pulled to pieces, and fry it till it
is of a very light brown. Season it with pepper and salt. When it is enough, lay
the two halves in the middle, and pour the rest allover.
To fry Celery.
Take six or eight heads of celery, cut off
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