To make Stock-Fritters or Fritters of Arms

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Strain half a pint of fine flower, with as much water, and make the batter no thicker, than thin cream; then heat the brass moulds in clarified butter; being hot wipe them, dip the moulds half way in the batter and fry them, to garnish any boil’d fish meats or stewed oysters. View their forms.