Potato Fritters

Ingredients

• 2 large potatoes
• 4 eggs
• 2 tablespoonful cream
• 2 ditto of raisin or sweet wine
• 1 dessertspoonful lemon-juice
• 4 teaspoonful grated nutmeg
• hot lard
• SCROLL FRITTER-MOULD.]

Instructions

1. Boil the potatoes, and beat them up lightly with a fork, but do not use a spoon, as that would make them heavy.
2. Beat the eggs well, leaving out one of the whites;
3. add the other ingredients, and beat all together for at least 20 minutes, or until the batter is extremely light.
4. Put plenty of good lard into a frying-pan, and drop a tablespoonful of the batter at a time into it, and fry the fritters a nice brown.
5. Serve them with the following sauce:--A glass of sherry mixed with the strained juice of a lemon, and sufficient white sugar to sweeten the whole nicely.
6. Warm these ingredients, and serve the sauce separately in a tureen.
7. The fritters should be neatly dished on a white d'oyley, and pounded sugar sprinkled over them; and they should be well drained on a piece of blotting-paper before the fire previously to being dished.