Sauce Recipes - Recipes for Sauces

FRYING BATTER

1/4 lb. Flour—1/2d.

1/2 gill Tepid Water

White of Egg

1 dessertspoonful Oil—1d.

Total Cost—11/2 d.

Time—5 Minutes.

Sift the flour into a basin, pour over it the oil, then the water, and beat into a smooth batter; stand away for an hour, if possible in a cool place. Whip the white of the egg to a stiff froth, and stir it in, and it is ready to use. This batter is useful for fritters and many dishes both sweet and savoury.

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