Batter for Meat Fritters

Ingredients

• heaping tsp flour
• tsp olive oil
• eggs
• pinch salt
• assorted variety meats
• lard or oil
• lemon

Instructions

1. Mix three heaping teaspoons of flour with two teaspoons of oil, two eggs, and a pinch of salt to a flowing cream.
2. Blanch the variety meats in salted water, season, and cut them to size (marrow half-finger lengths, brains walnut-sized, etc.).
3. Flour the pieces, dip in the batter, and fry in virgin lard or oil.
4. To combine with liver or veal cutlets, season, steep in beaten egg, then bread in fine crumbs before frying. Serve with lemon wedges.