FRIED FOWLS (Cold Meat Cookery) (II)

Ingredients

• The remains of cold roast fowl
• vinegar
• salt and cayenne to taste
• 4 minced shalots
• yolk of egg
• to every teacupful of bread crumbs
• 1 blade pounded mace
• 5 teaspoonful minced lemon-peel
• 1 saltspoonful salt
• a few grains of cayenne

Instructions

1. Steep the pieces of fowl as in the preceding recipe, then dip them into the yolk of an egg or clarified butter;
2. sprinkle over bread crumbs with which have been mixed salt, mace, cayenne, and lemon-peel in the above proportion.
3. Fry a light brown, and serve with or without gravy, as may be preferred.