Cook the ears as above, but do not stuff them, cut each ear in five or
six pieces the long way, and put them in a basin with pepper, salt, two
onions in slices, a little parsley, thyme, and bay-leaf, eight cloves,
three spoonfuls of vinegar, and two of oil; let them remain six hours or
more, then take out the pieces of ear, wipe each piece with a cloth,
have ready some batter (No. 1285), dip the pieces in separately, let
them be covered in every part, and drop them into hot lard, they will
take five minutes to fry, dress them on a dish with a sauce au jus de
tomates (No. 12) under them; garnish with fried parsley and serve. Two
ears will be sufficient for the above.