LAMB’S FRY.
Ingredients.—1 lb. of lamb’s fry, 3 pints of water, egg and bread-crumbs, 1 teaspoonful of chopped parsley, salt and pepper to taste. Mode.—Boil the fry for ¼ hour in the above proportion of water, take it out and dry it in a cloth; grate some bread down finely, mix with it a teaspoonful of chopped parsley and a high seasoning of pepper and salt. Brush the fry lightly over with the yolk of an egg, sprinkle over the bread-crumbs, and fry for 5 minutes. Serve very hot on a napkin in a dish, and garnish with plenty of crisped parsley. Time.—¼ hour to simmer the fry, 5 minutes to fry it. Average cost, 10d. per lb. Sufficient for 2 or 3 persons. Seasonable from Easter to Michaelmas.