Chicken Fritters

Put on a stew pan with some new milk, and as much flour of rice as will be necessary to make it of a tolerable thickness. Beat three or four eggs, the yolks and whites together, and mix them well with the rice and milk. Add to them a pint of rich cream, set over a stove, and stir it well. Put in some powdered sugar, some candied lemon-peel cut small, and some fresh-grated lemon-peel cut very small. Then take all the white meat from a roasted chicken, pull it into small shreds, put it to the rest of the ingredients, and stir it all together. Then take it off, and it will be a very rich paste. Roll it out, cut it into small fritters, and fry them in boiling lard. Strew the bottom of the dish with sugar finely powdered. Put in the fritters, and shake some sugar over them.

Hasty Fritters. Put some butter into a stewpan, and let it heat. Take half a pint of good ale, and stir into it by degrees a little flour. Put in a few currants, or chopped apples, beat them up quick, and drop a large spoonful at a time all over the pan. Take care that they do not stick together, turn them with an egg-slice, and when they are a fine brown, lay them on a dish, and throw some sugar over them.

Apple Fritters

Having beat the yolks of eight eggs and the whites of four well together, strain them into a pan : take a quart of cream, and make it scalding hot: add a quarter of a pint of sack, three quarters of a pint of ale, and make a posset of it. When cool, put it to the eggs, beating it well together. Then put in salt, ginger, nutmeg, and flour. Having made the batter pretty thick, put in pippins sliced or pared, and fry them quick in a good deal of batter.

Curd Fritters

Take a handful of curds and a handful of flour, and ten eggs well beaten and strained; some sugar, cloves, mace, and nutmeg beaten, and a little saffron. Stir all well together and fry them quick, and of a fine light brown.

Skirret Fritters

To a pint of pulp of skirrets add a spoonful of flour, the yolks of four eggs, sugar and spice. Make them into a thick batter, and fry them quick.

Syringed Fritters

To a pint of water add a piece of butter of the size of an egg, with some lemon-peel, rasped preserved lemon-peel, and crisped orange-flowers. Put all together in a stewpan over the fire, and, when boiling, throw in some fine flour. Keep it stirring, put more flour in by degrees, till the batter is thick enough, and then take it off the fire. Take an ounce of sweet almonds, four bitter ones, and pound them in a mortar. Stir in two Naples biscuits crumbled, and two eggs beaten. Stir all together, and put in more eggs till the batter is thin enough to be syringed. Fill the syringe, the batter being hot, then syringe the fritters in it, to make it of a true-lover's-knot, and being well coloured, serve them up for a side dish. Or, rub a sheet of paper with butter, over which syringe the fritters, and make them of the required shape: the butter being hot, turn the paper upside down over it, and the fritters will easily drop off. When fried, strew them with sugar, and glaze them.