Vine-Leaf Fritters

Having procured some of the smallest vine-leaves, and having cut off the great stalks, put them into a dish with some French brandy, green lemon rasped, and some sugar. Take a good handful of fine flour, mixed with white wine or ale: let the batter be hot, and with a spoon drop it in, and take great care that they do not stick to each other. On each fritter lay a leaf, then fry them quick, and strew sugar over them. Glaze them with a salamander.

Claiy Fritters

Cut off the stalks of the clary leaves, and dip them one by one in a batter made with milk and flour. The batter being hot, fry them quick.