Roll the mixture into very small balls, flatten them, flour them, dip them into batter, and throw them into boiling oil in the ordinary way.

Put them in the oven for five minutes before serving them.
SAGE AND ONION FRITTERS .-- Make some ordinary sage and onion stuffing, allowing one fresh sage leaf or two dried to each parboiled onion; add pepper and salt and dried breadcrumbs.

Now moisten the whole with clarified butter, till the mixture becomes a moist pulp.

When it begins to get cold and sets, roll it into small balls, the size of a very small walnut, flatten these and let them get quite cold, then flour them, dip them into batter, and throw them into boiling oil; remove them with the frying-basket, and serve with fried parsley.
SPINACH FRITTERS .-- Make a little thick puree of spinach, add a pinch of savoury herbs containing marjoram; mix in a little clarified butter and one or two lumps of sugar rubbed on the outside of a lemon, as well as a little grated nutmeg.

Roll the mixture into very small ball; or else they will break, flatten them, flour them, dip them into batter, and throw them into boiling oil, and serve immediately.
FRITTERS, SWEET .-- In making sweet fritters, the same kind of batter will do as we used for making savoury fritters, though many cooks add a little powdered sugar.