Cold Roast Fowl Fritters

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

For the Fowl

The remains of cold roast fowls
vinegar ↝ Vinegar [Mustard and other condiments]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
3 or 4 minced shalots

For the Batter

1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 pint of hot water ↝ Water, tap [Tap water]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the whites of 2 eggs ↝ Egg, white only, raw [Eggs and omelets]

For Frying

boiling lard ↝ Lard [Fats and Oils]

For Garnish

fried parsley ↝ Parsley, raw [Not included in a food category]
rolled bacon ↝ Beef, bacon, cooked [Bacon]

Instructions (11)

Cut the fowl into nice joints.
Steep the fowl joints for an hour in a little vinegar, with salt, cayenne, and minced shalots.
Make the batter by mixing the flour and hot water smoothly together.
Melt the butter into the batter mixture.
Add the egg whites beaten to a froth to the batter.
Take out the pieces of fowl from the steeping liquid.
Dip the fowl pieces in the batter.
Fry the battered fowl pieces in boiling lard until they are a nice brown.
Pile the fried fowl pieces high in the dish.
Garnish with fried parsley or rolled bacon if desired.
Serve with a sauce or gravy if approved.

Original Text

I.

947. INGREDIENTS.—The remains of cold roast fowls, vinegar, salt and cayenne to taste, 3 or 4 minced shalots. For the batter,—1/2 lb. of flour, 1/2 pint of hot water, 2 oz. of butter, the whites of 2 eggs.

Mode.—Cut the fowl into nice joints; steep them for an hour in a little vinegar, with salt, cayenne, and minced shalots. Make the batter by mixing the flour and water smoothly together; melt in it the butter, and add the whites of egg beaten to a froth; take out the pieces of fowl, dip them in the batter, and fry, in boiling lard, a nice brown. Pile them high in the dish, and garnish with fried parsley or rolled bacon. When approved, a sauce or gravy may be served with them.

Time.—10 minutes to fry the fowl.

Average cost, exclusive of the cold fowl, 8d.

Seasonable at any time.

CHANTICLEER AND HIS COMPANIONS.—On bringing the male and female birds together for the first time, it will be necessary to watch the former closely, as it is a very common occurrence with him to conceive a sudden and violent dislike for one or more of his wives, and not allow the obnoxious ones to approach within some distance of the others; indeed, I know many cases where the capricious tyrant has set upon the innocent cause of his resentment and killed her outright. In all such cases, the hen objected to should be removed and replaced by another. If the cock should, by any accident, get killed, considerable delicacy is required in introducing a new one. The hens may mope, and refuse to associate with their new husband, clustering in corners, and making odious comparisons between him and the departed; or the cock may have his own peculiar notions as to what a wife should be, and be by no means satisfied with those you have provided him. The plan is, to keep him by himself nearly the whole day, supplying him plentifully with exhilarating food, then to turn him loose among the hens, and to continue this practice, allowing him more of the society of his wives each day, until you suffer him to abide with them altogether.

Notes

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