- yolks of eggs
- cowslip ‘pips’ (or flowers) or primrose petals
- a very little tansy juice
- and a little clarified fat in which to fry them.
- Wash the minnows well in salt, cut off their heads, tail them, and ’take out their guts.’
- Blend them with a few cowslip pips or primrose petals, some yolks of eggs, and a very little tansy juice.
- Season with pepper and salt, and
- Fry them in a little fat as you would any other fritter.