A little oil and vinegar. For the batter:
Two ounces of flour.
Three tablespoonfuls of tepid water.
Cut some rather thin strips of cheese about two inches long and one inch wide. Put them on a plate, sprinkle them with oil and vinegar and a little pepper, and let them lie in this for about half an hour, turning them now and then.
Put the flour in a basin with a few grains of salt. Make a hole in the middle, and stir slowly into it the tepid water and oil, or melted dripping. Beat all well together. Whisk the white to a stiff froth, and stir it very lightly into the batter. Have ready the pan of frying fat; when a faint bluish smoke rises from it dip the slices of cheese into the batter with a skewer, then drop them into the fat and fry them a golden brown (they will take about four minutes). Drain them on paper, and serve them very hot.