1021 | Fried Oyster-plant.
—Cook a good bunch of oyster-plant as for No. 1019, and, when done, put it in a dish, and season with half a pinch each of salt and pepper, and a tablespoonful of vinegar. Dip it well in a good fritter batter (No. 1190), and fry it in very hot fat for five minutes, separating the pieces with a spoon. Lift them up with a skimmer, drain on a cloth, sprinkle a very little salt over them, and serve on a folded napkin, decorating with a little fried parsley.