Take the remains of a boiled fowl and cut into pieces the size of a small cutlet. Shake a little flour over them and put them aside. Prepare a batter made of half a pound of Vienna flour, the yolk of one egg, half a gill of SALAD oil, and a gill of light coloured ale. Mix all these together lightly till it will mask the tip of your finger, add half a pint of purée of tomato, and mix well together. Dip the CHICKEN cutlets into this batter, masking them well, and then put them in good lard and fry, and place them on a wire sieve as they are cooked, keeping them near the fire to keep them hot and crisp. Dish piled in a pyramid with tomatoes whole and tomato Sauce round.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)