Take four ounces of best flour sifted, a little salt and pepper, three eggs, and a gill of beer; beat them together with a wooden spoon or a whisk for ten minutes. Let it be of a good thickness to adhere to the different articles.
Fried Celery.
Cut celery heads three inches long, boil them till half done, wipe them dry, and add to the batter. Have ready boiling lard, take out the heads singly with a fork, fry them of a light colour, drain them dry, and serve them up with fried parsley under.
Fried Peths.
To be done, and served up in the same manner as the above.
Fried Sweetbreads.
Let some throat sweetbreads be blanched, then cut into slices, and served up in the like way.
Fried Artichoke Bottoms.
Let the chokes be boiled till the leaves can be taken away, then cut the bottoms into halves and fry them in batter as the beforementioned articles; then serve them up with melted butter in a sauce boat with a little ground white pepper in it.