SC - Battered Sage Leaves

[Jamey R. Lathrop]

On Fri, 20 Jun 1997 denton at microtech.com.au wrote:

> managed to score myself the position of Head Cook of two feasts, both 
> within a weeks space of each other. I MUST be going mad!  The Steward 
> said that he wanted Battered Sage leaves served at one, but I'd never 
> heard of them and everyone else answered with a "What's tha then?"  does 
> any gentle out there know what Battered Sage leaves are and have a recipe 
> for them???
> Regards once again,
> -Sianan

The concept sounded familiar, and I remembered seeing something like that
in _Epulario, Or, The Italian Banquet_ (London, 1598) and managed to
quickly find it. I don't know if this is what your Steward had in mind,
but it sounds interesting. 

Allegra

To make fritters of Sage and Bay-leaues.

Take a little fine flower and temper it with Egges, Sugar, Sinamon,
Pepper, and a little Saffron to make it yellow, and take whole sage leaues
and roule them in this composition one by one, and frie them in Butter or
Suet.  Do the like with Bayleaues, and in Lent frie them in oyle without
Egges and Suet.