Lamb’s Fry

Ingredients

• Lamb’s Fry
• flour them
• a gill of the gravy
• a little mushroom ketchup
• pepper
• salt
• a few drops of browning

Method

1. 1

   Look over the fry, trim any hard gristly portions, flour them, and fry in a pan until lightly browned.

2. 2

   Place in a pie-dish, cover with stock or water, and bake for a couple of hours.

3. 3

   Turn occasionally to prevent sticking.

4. 4

   Before serving, dip in flour and fry gently in butter until done.

5. 5

   Mix flour with gravy, stir until it thickens, add mushroom ketchup, pepper, salt, and browning.

6. 6

   Strain the sauce over the fry and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 150. The excerpt below is the record exactly as published.

Lamb’s Fry. In many places the fry is so much sought after that it is as well to speak for it beforehand. Half a pound of streaky Bacon in rashers ; Mustard and Cress. Breakfast. — Boiled Eggs (January 5th) ; Corned Beef left yester¬ day ; Gooseberry Fool (June 24th). Luncheon. — Shepherd’s Pie, made of the scraps and trimmings of the broiled steak (January 12th) ; Jam and Bread Pudding, Eco¬ nomical (February 23rd). Dinner.— -Milk Soup (January 3rd). Pigeon Pie. — -Clean the pigeons, cut them in halves, and put in each one a piece of maitre d’hotel butter that has been mixed with the livers parboiled and minced. Cut the steak, or, if it is preferred, the veal, into neat pieces, season these with salt and pepper, and place them at the bottom of the pie-dish. Over them lay the birds, cut in halves, and place the yolk of a hard-boiled egg between these. Lay a thin slice of bacon over each piece of pigeon, and half fill the dish with strong gravy made from bones. If permitted, a few mushrooms will greatly improve the flavour of the pie. Cover with pastry in the usual way. As this is a good pie, Puff Paste (April 24th), or, if this is too much trouble, Bough Puff (May 29th), will answer excellently for it. When ornamenting the pie, scald and clean three of the feet, and place them in the hole at the top, in order to show what kind of pie it is. Brush over with yolk of egg, and bake in a well-heated oven. This pie should not, even in cold weather, be kept more than two days, as it quickly turns sour after it is baked. New Potatoes (April 12th) ; Spring Cabbage (June 4th); Lemon Pudding (August 12th); Cheese (June 8th). 188 A YEAR'S COOKERY . Things that must not be Forgotten, 1. Turn and rub the mutton in the pickle. 2. If bacon or ham cured without saltpetre cannot easily be pro¬ cured, lightly boil the bacon before putting it in the pie. Unless this is done it may turn the contents of the pie red. 3. Pastry is to be made to-day (April 17th) : the pigeon pie, a gooseberry and red currant tart (August 7th) from bottled fruit, lemon cheesecakes (August 18th) ; also sultana cake (August 2nd) and milk rolls (August 26th). If the season is early, fresh goose¬ berries may not be very expensive, and they may then be used. 4. Clean the ox-cheek (Note 5, February 6th), also boil the brine, and let it go cold before using it again (January 13th). 5. If any lemon pudding is left, it can be cut in slices, toasted, and served at luncheon. 6. Rolled Veal. — Spread a thin layer of veal forcemeat over the inside of the breast of veal, sprinkle a table-spoonful of finely-chopped pickled gherkins over this, and lay the slice of ham on the top. Poll the veal very tightly, and bind it securely with tape. Put it into a stewpan, with a plate under it to keep it from sticking, barely cover it with stock, and simmer it very gently for about three hours. Put it between two dishes, lay a heavy weight on the top, and let it go cold. 7. If the bones are not required for making glaze, they should be stewed with the veal, and the stock may be used for soup. May 16th. Breakfast. XiUnckeon. Dinner® Remains of Pigeon Pie. Lamb’s Fry. Crecy Soup. Stewed Kidney. Bacon. Chops. Milk; Rolls. Sliced Lemon Pudding. Piquante Sauce. Pry Toast. Mashed Potatoes. Brown and White Bread Spinach. and Butter. Vermicelli Pudding. Mustard and Cress. Milk Porridge. Cheese. Marketing. For the Bay.— Three or four pounds of Loin Chops, as free from fat as pos¬ sible (April 30th) ; Potatoes ; Spinach ; a pennyworth of Parsley. Lamb’s Fry to be sent in for Luncheon. *• For To-morrow.— A pair of thick Soles (January 3rd), filleted ; Potatoes; Spring Cabbage ; a tin of Sardines ; two heads of Lettuce ; a half-pennyworth of Beet¬ root ; a pennyworth of Radishes ; a half -pennyworth of Spring Onions ; four pennyworth of Finger Biscuits ; Sea Biscuits. Breakfast. — Pigeon Pie served yesterday ; Stewed Kidney (April 2nd or April 16th); Milk Bolls (August 26th) ; Milk Porridge (June 13th). Luncheon. — Lamb’s Fry. — Look over the fry first thing in the morning, and if there are any hard gristly portions, such as the heart A YEAR'S COOKERY . 189 and the melt, trim them neatly, flour them, and turn them over in a frying-pan over the fire till they are lightly browned ; then put them into a pie-dish, barely cover them with stock or water, and bake them in a moderate oven for a couple of hours. Turn them about occasion¬ ally, to keep them from sticking to the bottom of the dish. Twenty minutes before the fry is to be served dip the pieces in flour, and fry them gently in butter or dripping till done enough. They will take about a quarter of an hour. Take them up, drain them, and put all the fry together on a dish. Mix a dessert-spoonful of flour smoothly with a gill of the gravy from the dish ; pour this into the pan, and stir it till it boils and thickens ; add a little mushroom ketchup, pepper and salt, and a few drops of browning

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