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Classic
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page 88
EGG BALLS.
Boil four eggs for ten minutes, and put them into cold water; when they are
quite cold, put the yolks into a mortar, with the yolk of a raw egg, a
tea-spoonful of flour, the same of chopped parsley, as much salt as will lie on
a shilling, and a little black pepper, or cayenne; rub them well together, roll
them into small balls, (as they swell in boiling;) boil them a couple of
minutes.
FRIED PARSLEY.
Let it be nicely picked and washed, then put into a cloth, and swung backward
and forward till it is perfectly dry; put it into a pan of hot fat, fry it
quick, and have a slice ready to take it out the moment it is crisp, (in another
moment it will be spoiled;) put it on a sieve, or coarse cloth, before the fire
to drain.
FRIED BREAD-CRUMBS.
Rub bread, which has been baked two days, through a wire sieve, or, you may rub
them in a cloth till they are as fine as if they had been grated and sifted; put
them into a stewpan with a couple of ounces of butter, place it over a moderate
fire, and stir them about with a wooden spoon, till they are the color of a
guinea; spread them on a sieve, and let them stand ten minutes to drain, turning
them frequently.
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Classic
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