Ollapodrida of Lamb’s Pluck
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve immediately.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 246. The excerpt below is the record exactly as published.
Ollapodrida of Lamb’s Pluck. — Take the liver, heart, kidneys, sweetbreads, and brains of a Lamb. Boil the sweetbreads in hot water for five minutes, then put them in l- pint of good broth and simmer for ten minutes ; take them up and put in the brains and boil them, letting both brains and sweetbreads get cold when taken out of the gravy. Then slice the heart and stew it in the same gravy very gently for quite half-an-hour. Chop the liver, peel and chop a small onion (a young one), and when the slices of heart are stewed, put in the kidneys and let them stew for five minutes. Fry the chopped liver and onion in dripping, and fry the slices of heart afterwards in Fig. 1034. Ollapodrida of Lamb’s Pluck. the same dripping. Slice the sweetbreads and brains when cold, brush over with egg, roll them in breadcrumbs, and fry in boiling butter ; fry the kidneys in the same butter for a bare two minutes. Arrange the slices of heart, the chopped liver, the kidneys, the sliced sweetbreads and brains on a hot dish ; dredge some browned flour into the fat in the frying-pan, stir it in, then pour in the gravy, season to taste with salt, pepper, and chopped parsley, mix in a table-spoonful of red-currant jelly
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