Lamb's Fry

Ingredients

• 1 hour in vinegar
• pepper
• salt
• parsley
• shalots
• a thick batter

Method

1. 1

   Should be scalded a moment; then soaked 1 hour in vinegar, pepper, and salt, with parsley and shallots; then dip them in a thick batter, and fry to a good colour; serve with fried parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 281. The excerpt below is the record exactly as published.

pepper, salt, mace, mixed ; fry them of a light brown, put them round in a dish very close ; leave a hole in the middle for sauce made of sweet herbs and parsley shred fine, and stewed in good thick gravy. Garnish with parsley. LAMB, Fore Quarter of, To Roast. — Roast it either whole, or in separate parts. It should be roasted before a brisk fire, or done in the oven. While roasting baste well with butter. If left to be cold, chopped parsley should be sprinkled over it. The neck and breast together are called a scoven. LAMB, Fore Quarter of, To Ragout. — Take off the knuckle bone and cut off all the skin. Lard well with bacon, and fry it to a nice brown ; put it into a stewpan, and just cover it with gravy, sweet herbs, pepper, salt, ground mace, and a little whole pepper ; cover and stew half an hour ; strain off the gravy, and have ready half a pint of fried oysters ; pour off the fat, and put them into the gravy with 2 spoonfuls of port wine, a few mushrooms, and a little butter rolled in flour. Boil all together with the juice of half a lemon. Pour the sauce over the lamb. LAMB’S F R Y.— Should be scalded a moment ; then soaked 1 hour in vinegar, pepper, and salt, with parsley and shalots ; then dip them in a thick batter

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