Orange Fritters

Cut the oranges in halves; use a sharp knife to remove the peel and the pith, and pick out the pips; steep the pieces of oranges in a liqueur glass of brandy and a spoonful of sugar for an hour; and when about to fry them, let them first be drained on a sieve, dipped separately in the batter (No. 288), and fried in the usual way.