Lamb’s Fry (Foie et Fressure d’Agneau)

Ingredients

• Lamb’s fry.
• Lemon juice.
• Pareley.
• 1 onion.
• 2 oz. butter.

Method

1. 1

   Wash and dry the fry, cut the liver in slices, and the heart and lungs in small pieces.

2. 2

   Melt the butter in a stewpan, add the onion finely chopped, and fry until light brown.

3. 3

   Add the heart and lungs, stir for 7 or 8 minutes, then add the liver and seasoning, cooking for 10 minutes longer until browned.

4. 4

   Sprinkle with parsley, add lemon juice, and serve very hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 365. The excerpt below is the record exactly as published.

Lamb’s Fry (Foie et Fressure d’Agneau) Lamb’s fry. | Lemon juice. Pareley. | 1 onion. 2 oz. butter.

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