1154. SALSIFIS, FRIED IN BATTER.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for preparing the salsifis
for batter
for frying
for serving
Instructions (5)
  1. Prepare the salsifis as above, and when done, drain and cut them into pieces about three inches long.
  2. Put these into a basin with two table-spoonfuls of oil, one of French vinegar, some mignonette-pepper and salt.
  3. Allow them to steep in this until within about ten minutes before sending them to table.
  4. They must then be drained upon a napkin, dipped in some light-made batter, and fried in hog's-lard made hot for the purpose.
  5. When done, drain them on a cloth, dish them up on a napkin with fried parsley, and serve.
Original Text
1154. SALSIFIS, FRIED IN BATTER. PREPARE the salsifis as above, and when done, drain and cut them into pieces about three inches long; put these into a basin with two table-spoonfuls of oil, one of French vinegar, some mignonette-pepper and salt; allow them to steep in this until within about ten minutes before sending them to table; they must then be drained upon a napkin, dipped in some light-made batter, and fried in hog's-lard made hot for the purpose; when done, drain them on a cloth, dish them up on a napkin with fried parsley, and serve.
Notes
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