_Ingredients._—2 large potatoes, 4 eggs, 2 tablespoonfuls of cream,
2 ditto of raisin or sweet wine, 1 dessertspoonful of lemon-juice, ½
teaspoonful of grated nutmeg, hot lard. _Mode._—Boil the potatoes,
and beat them up lightly with a fork, but do not use a spoon, as that
would make them heavy. Beat the eggs well, leaving out one of the
whites; add the other ingredients, and beat all together for at least
20 minutes, or until the batter is extremely light. Put plenty of
good lard into a frying-pan, and drop a tablespoonful of the batter
at a time into it, and fry the fritters a nice brown. Serve them with
the following sauce:—A glass of sherry mixed with the strained juice
of a lemon, and sufficient white sugar to sweeten the whole nicely.
Warm these ingredients, and serve the sauce separately in a tureen.
The fritters should be neatly dished on a white d’oyley, and pounded
sugar sprinkled over them. They should be well drained on a piece of
blotting-paper before the fire previously to being dished. _Time._—From
6 to 8 minutes. _Average cost_, 9_d._ _Sufficient_ for 3 or 4 persons.
_Seasonable_ at any time.