Fritot of Cold Fowls

Method

Cut into joints and take the skin from some cold fowls, lay them into a deep dish, strew over them a little fine salt and cayenne, add the juice of a lemon, and let them remain for an hour, moving them occasionally that they may all absorb a portion of the acid; then dip them one by one into some French batter, and fry them a pale brown over a gentle fire. Serve them garnished with very green crisped parsley. A few drops of eschalot vinegar may be mixed with the lemon-juice which is poured to the fowls, or slices of raw onion or eschalot, and small branches of sweet herbs may be laid amongst them, and cleared off before they are dipped into the batter. Gravy made of the trimmings, thickened, and well flavoured, may be sent to table with them in a tureen: and dressed bacon, in a dish apart.

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