Fritot of Cold Fowls

Ingredients

• Cold fowls
• Fine salt
• Cayenne
• 1 Lemon
• French batter
• Parsley
• Eschalot vinegar
• Raw onion or eschalot
• Sweet herbs
• Gravy
• Dressed bacon

Instructions

1. Cut the cold fowls into joints and remove the skin.
2. Lay them into a deep dish and strew over them a little fine salt and cayenne.
3. Add the juice of a lemon and let them remain for an hour, moving them occasionally so that they may all absorb a portion of the acid.
4. If desired, add a few drops of eschalot vinegar to the lemon-juice, or lay slices of raw onion or eschalot and small branches of sweet herbs amongst the fowls.
5. Clear away the onion, eschalot, or herbs before proceeding.
6. Dip the fowls one by one into French batter.
7. Fry them a pale brown over a gentle fire.
8. Drain well and serve garnished with very green crisped parsley.
9. If desired, serve with gravy made of the trimmings, thickened and well flavoured, in a tureen, and dressed bacon in a dish apart.