Fried Lamb Frys a la Tartare

Ingredients

• lamb frys
• in water for about two hours
• with some boiling water
• little sherry
• pepper
• salt
• onions
• and carrots
• with tartare sauce
• and fried bacon all around

Method

1. 1

   Soak lamb frys in water for two hours, then cook with boiling water, sherry, pepper, salt, onions, and carrots for ten minutes.

2. 2

   Cool, slice, dip in egg and bread crumbs, and fry until golden brown.

3. 3

   Serve with tartare sauce and fried bacon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 241. The excerpt below is the record exactly as published.

pepper and salt to taste. Arrange on a hot platter; garnish with fried bacon. Serve with any kind of eggs, for breakfast. Broiled Lamb Kidney on Toast with Shirred Butter Rognon d’ Agneau grille au Beurre, sur Roties Select a nice fresh lamb kidney; split and remove the fat and skin; put on a broiler; sprinkle with pepper and salt, and broil until they become golden brown; then put on a plate with some butter and put in oven for about ten minutes. When done, serve on pieces of buttered toast on a platter, with some beurre sauce and chopped parsley over it. THE SWEDISH, FRENCH, Lamb Kidneys with Shirred Butter, a la Brochette Rognons d’Agneau au Beurre, a la Brochette Cut kidneys in small pieces; take sliced bacon and cut it in small pieces; sprinkle with pepper and salt. Put on a skewer, alternately pieces of bacon and kidney until the skewer is full. Fry in fat. Serve on buttered toast with beurre sauce. Fried Lamb Frys ( Fritures d’Agneau) a la Tartare Put lamb frys in water for about two hours; then put on stove with some boiling water, little sherry, pepper, salt, onions, and carrots; let cook for about ten minutes. When done, leave to get cold; then slice and cut in any shape desired; dip in egg and bread crumbs, and fry in hot fat until golden brown. Serve on a platter, with tartare sauce and fried bacon all around

Cook this with the app: pantry check, scaling, and the assistant.