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Taranaki Daily News, 12 October 1929, Page 23 (Supplement)

Beef flitters. —Quarter pound of cold roast beef, Goz of flour, 2 tablespoons of oiled butter, pint of tepid water, the white of 1 egg, A teas-jon of powdered mixed herbs, the rind of half a lemon, a good pinch of nutmeg, salt, and pepper, and frying fat. Chop the meat finely. Mix the flour, water, and butter into a smooth batter, add it to the meat, herbs, lemon rind, seasonings, and ‘lastly, stir in the?stiffly whipped white of egg. Have ready a deep pan of hot fat, drop in the mixture in tablespoons, and fry until golden brown. Drain well, and serve very hot. You may, if you like, vary this mixture by adding a teaspoon of powdered sage and a tablespoon of par-boiled and finely chopped onion, instead of lemon rind and nutmeg.