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.
[ Other fried Dishes of divers forms, or Stock-Fritters in the Italian Fashion.]
Take a quart of fine flower, and strain it with some almond milk, leven, white wine, sugar and saffron; fry it on the foresaid moulds, or dip clary on it, sage leaves, or branches of rosemary, then fry them in clarified butter.
[ Little Pasties, Balls, or Toasts fried.]
Take a boil’d or raw Pike, mince it and stamp it with some good fat old cheese grated, season them with cinamon,
sugar, boil’d currans, and yolks of hard eggs, make this stuff into balls, toasts or pasties, and fry them.