Cut in middling-sized pieces about 1lb. of lamb’s fry, fairly mixed; put one quart of water in a stew-pan; when boiling, add in the fry, boil fast for ten minutes, lay the fry on a cloth, dry it well, have some fine bread-crumbs ready made, to which you add a teaspoonful of salt, two of chopped parsley, a little grated nutmeg, break and beat one or two eggs well, dip the fry in by pieces, roll them in the breadcrumbs, and slightly beat with a knife, to make the breadcrumbs adhere to the fry; have some fat or lard very hot, though not burning, ready in a frying-pan, in which place your fry for three or four minutes, when nicely coloured take off, and dish very hot on a napkin; serve with either fried parsley or chervel, free from water, which have ready in a wire colander; dip the colander in the fat, which will fry the parsley in less than a minute. For lamb fry devilled, rub over with mixture prior to using. See receipt No. 70. This I consider a light dish for supper.
No. 27.—Mutton or Lamb Chops a la Turc.
Cut either thin, put on a dish, season with salt and pepper, mince an onion; pick out 20 leaves of parsley, add over a little oil, rub the chop in it well, let them soak in it two hours; plain broil sharply, and serve. This is an imitation of the Turkish kybob.
No. 28.—Lobster Curry.
Make about a pint of curry sauce, No. 9, take the flesh of a middle-sized lobster, which cut in neat slices, let them simmer for ten minutes in the sauce; serve on a dish, on toast, or in the shell, or bordered by rice. Boiled as No. 8 in Hospital Receipts.
No. 29.—Lobster Curry in the Shell.
Add one or two raw yolks of eggs to the above receipt while boiling hot, mix quickly; when the eggs are set, put the meat back in the shells, cover the surface with bread crumbs, a few small pieces of butter on each; put in the oven; when nicely browned, serve. By extracting the meat from the body, tail, and claws, without breaking the shells, they can be filled again with the preparation, and put together as a whole lobster; or split the lobster lengthways and serve in two halves.
Scalloped Lobster.
Put in scallop in lieu of shell. Proceed the same.
No. 30.—Lobster au Gratin for those that do not like Curry.