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Galsify, Fried

Make a batter as follows. Take six spoonfuls of flour, a small pinch of salt, a spoonful of olive-oil, and beat the whole with beer enough to make it into batter, but do not make it too liquid. Then beat the whites of two eggs, and when well beaten pour them into the batter, which you must keep stirring gently. Next put the vegetables, which should have been done beforehand and well drained in a cloth, into the batter; then take them out again one by one, and throw them into the dripping. Use a skewer to prevent their sticking together. When fried of a fine colour and crisp, send them up with fried parsley in the centre of the dish, and a little pounded salt sprinkled over the vegetables.