Fish And Meat Fritters Recipe

Instructions

1. Cold salmon or any nice fish, or slices of cold lamb, veal, mutton, or chicken, may be made into fritters, cutting the slices in long, narrow pieces, just right to take up in the spoon with the batter, and any of these are good to fall back upon for a hasty emergency.
2. Season the slices with salt and pepper before dipping them in the batter.
3. Any bits of left-over meat may be made into force-meat balls and used as fritters.
4. Several kinds may be mixed together and well-seasoned, adding the yolk of an egg to bind them together.