Lamb’s Fry (Hot)
From Entrees made easy, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 25. The excerpt below is the record exactly as published.
Lamb’s Fry (Hot) This usually consists of the sweetbreads and the liver. The sweetbreads must be blanched as directed, and boiled for 20 minutes in white stock ; leave them to get cold, then egg and breadcrumb
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