Lamb's Fry

Ingredients

• a pound or a pound and a half of lamb's fry
• a tea-spoonful of flour
• a small pinch of salt
• a pinch of pepper
• six tea-spoonfuls of water
• a well-beaten egg
• three ounces of hot dripping

Method

1. 1

   Wash the fry, boil briefly, then drain.

2. 2

   Mix flour, salt, pepper, water, and egg.

3. 3

   Dip fry in mixture and fry until browned.

4. 4

   Make a sauce with flour and fat, add boiling water, ketchup, and optional mushrooms or onion.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 810. The excerpt below is the record exactly as published.

Lamb's Fry. — Take a pound or a pound and a half of lamb's fry. "Wash it thoroughly in cold water, then set it in a saucepan, cover it with cold water ; and let it boil for three or four minutes. Take it out, drain and diy it in a cloth. Mix a tea-spoonful of flour very smoothly with a little cold water, and add to it a small pinch of salt and pepper, six tea-spoon- fuls of water, and a well-beaten egg. Dip each piece of the fry into this mixture, then fr^' it in three ounces of hot dripping until it is brightly browned on both sides, -^^-ithout being at all burnt. Mix a table-spoonful of flour, very smoothly, with the fat in the frjnng-pan, imtil it is lightly browned. Add sufficient boiling water to bring it to the thickness of cream, a table-spoonful of ketchup, and a Httle browning, if necessary. A few mushrooms, or a little chopped onion, maj^ be added, if liked. If preferred, the fry may bo coolced without the batter, or beaten egg and bread-criunbs may be LAM ( 363 ) LAM substituted for it. Time, about twelve minutes. The liver should be put in two or three minutes after the rest. Probable cost, lOd. per pound. Sufficient for four persons. Lamb's Pry (a German recipe). — Soak the fry in cold water for haK an hour. Drain it, put it into a saucepan with as much cold water as will cover it, and add two or thi-ee green onions, a carrot, a bunch of parsley, and a small sprig of thyme. Simmer very gently for an hour and a half, then pour both gravy and fry into a bowl, and let all get cold together. Drain and dry the meat, cut it into neat slices, di]) half of these into beaten egg, and afterwards into bread-crumbs, and, a few minutes before serving, fry them in hot butter until they are lightly browned on both sides. Strain the gravy, put it into a saucepan, with an ounce of fresh butter rolled in flour, a finely-minced shallot, three table- spoonfuls of finely-grated bread- crumbs, a tea- spoonful of chopped parsley, half a tea-spoonful of salt, and a pinch of pepper

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