Make a paste as follows: put a pound of sifted flour into a basin, with
which mix a good half pint of water, mix it with a wooden spoon until
very smooth, then have an ounce and a half of butter melted in a
stewpan, which stir into it, whisk the whites of three eggs very stiff,
which also stir in gently, then have six russet apples, which cut in
slices a quarter of an inch in thickness, peel them and take out the
cores with a round cutter, dip each piece separately into the batter,
when completely but thinly enveloped drop them into a stewpan of hot
lard, to fry them well, the lard should not at first be too hot, but
become hotter as they proceed in cooking, proceeding thus till you have
fried the whole of them a nice light brown colour, drain them upon a
cloth, then lay them upon a baking-sheet, sift sugar over and glaze them
with the salamander, serve dressed in a double crown upon a napkin.