Page:Art of Cookery 1774 edition.djvu/196



TAKE a pint of water, put into a sauce-pan, a piece of butter as big as a walnut, a little salt, and some candied lemon-peel minced very small. Make this boil over a stove, then put in tow good handfuls of flour, and turn it about ty main strength till the water and flour be well mixed together, and none of the last stick to the sauce-pan; then take it off the stove, mix in the yolks of two eggs, mix them well together, containing to put in more, two by two, till you have stirred in ten or twelve, and your paste be very fine; then drudge a peal thick with flour, and dipping your hand in the flour, take out your paste bit by bit, and lay it on a peal. When it has lain a little while roll it, and cut it into little pieces, taking care that they stick not one to another, fry them of a fine brown, put a little orange-flower water over them, and sugar all over.

TAKE about a pint of water, and a bit of butter the bigness of an egg, with some lemon-peel, green if you can get it, rasped preserved lemon-peel, and crisped orange-flowers; put all together in a stew-pan over the fire, and when boiling throw in some fine flour; keep it stirring, put in by degrees more flour till your batter be thick enough, take if off the fire, then take an ounce of sweet almonds, four bitter ones, pound them in a mortar, stir in two Naples biscuits crumbled, two eggs beat; stir all together, and more eggs till your batter be thin enough to be syringed. Fill your syringe, your butter being hot, syringe your fritters in it, to make it of a true lovers-knot, and being well coloured, serve them up for a side-dish.

TAKE some of the smallest vine-leaves you can get, and having cut off the great stalks, put them in 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 your butter be hot, and with a spoon drop in your batter, take great care they don't stick one to the other; on each fritter lay a