Lamb’s Fry

Ingredients

• the sweetbreads
• pepper
• salt
• some bacon fat
• a little water
• a little brown flour
• some chopped parsley

Method

1. 1

   Partly boil the sweetbreads; throw them into cold water, and when cold trim them.

2. 2

   Flour all the pieces and fry in bacon fat until nicely browned.

3. 3

   Pour a little water into the frying-pan and thicken with brown flour.

4. 4

   Add chopped parsley and season with pepper and salt.

5. 5

   Serve with fried bacon.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 32. The excerpt below is the record exactly as published.

Lamb’s Fry. — Partly boil the sweetbreads; throw them into cold water, and wrhen cold trim them. Flour all the pieces and fry in the frying-pan in some bacon fat. When nicely browned pour a little water into the frying-pan and thicken with a little brown flour. Throw in some chopped parsley and season with pepper and salt

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