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Fowl, Fried

Divide the remains of a cold fowl into convenient-sized pieces; shred two or three shallots very fine, strew them with salt and cayenne, put the meat into a dish, and pour in vinegar enough to steep it. Take out the fowl in an hour, drain, and fry, dipping each piece into batter; use lard for frying, and let the pieces be nicely browned. Garnish with rolled bacon and fried parsley. For the batter, mix half a pound of flour with half a pint of hot water to a cream-like batter, stir in two ounces of butter, and the whites of a couple of eggs beaten to a froth. Time, ten minutes to fry. Probable cost, 9d., exclusive of fowl.