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Royal Fritters

Put a pint of new milk into a saucepan over the fire, and as it rises in the pan stir into it half a pint of light wine. Pour it out, and let it stand a few minutes to cool, skim off the curd, and put it into a basin. Beat it well with two table-spoonfuls of sugar, a little grated lemon-rind or any other flavouring, three well-whisked eggs, and as much flour as will make a stiff batter. Fry the fritters in the usual way. Drain them well, and serve on a hot dish. Send cut lemons to table with the fritters.