Fricadels
Mince any cold meat; measure an equal quantity of bread, soften it with cold water, add it to the meat, and season it highly with salt and cayenne; to each pint add I raw egg; put the frying-kettle, half full of fat, over the fire to heat; lay a skimmer on a dish with a sheet of coarse brown paper, slightly wet the hands with cold water and make up the meat and bread in little cork-shaped rolls, dropping them as they are formed into a dish of rolled cracker or bread crumbs. When the fat begins to smoke put in as many of the fricadels as will float, and fry them; when they are brown take them up with the skimmer, lay them on the brown paper for a moment to free them from fat, and then serve them hot. Parsley, cress or celery leaves, or sliced lemon may be used for a garnish, or fried parsley.