Liver Fritters. Time—½ hour.
½ lb. liver, 1 shalot, sage, bread-crumbs, 1 slice cold smoked beef (if liked), 1 oz. suet; pepper and salt to taste.
Scrape the liver, chop the suet and shalot and mix all well together with the bread-crumbs and seasoning till the mixture is firm enough to roll into balls. Flatten into cakes, dip in egg and bread-crumbs and fry a golden brown in hot fat or oil.
Sausage meat can also be made into fritters, but should be dipped in batter ([page 43]) instead of egg and bread-crumbs.