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Classic
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page 75
the green tops, and take off the outside stalks, wash them clean; then have
ready half a pint of white wine, the yolks of three eggs beat fine, and a little
salt and nutmeg; mix all well together with flour into a batter, dip every head
into the batter, and fry them in butter. When enough, lay them in the dish, and
put melted butter over them.
To fry Potatoes.
Cut them into thin slices, as big as a crown piece, fry them brown, lay them in
the plate or dish, pour melted butter, sack, and sugar over them. These are a
pretty corner plate.
To fry Onions.
Take some large onions, peel them, and cut them into slices about a quarter of
an inch thick; then dip these slices into batter, or an egg beaten, without
breaking them, and fry them of a nice brown.
To fry Parsley.
Pick the parsley very clean, and see that it be young. Then put a little butter
into a clean pan, and when it is very hot put in the parsley; keep it stirring
with a knife till it be crisp, then take it out, and use it as garnish for fried
lamb.
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