FRIED FOWLS (Cold Meat Cookery) (I)

Ingredients

• The remains of cold roast fowls
• vinegar
• salt and cayenne to taste
• 3-4 minced shalots
• 1/2 lb flour
• 1/2 pint hot water
• 2 oz butter
• the whites of 2 eggs

Instructions

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