This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Prepare it with fine flour, salt, a little oil, beer, vinegar, or white wine and the whites of eggs beat up; when of a proper thickness it will drop out of the spoon about the size of a nutmeg at once. Fry in oil or nog's lard.
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