Time.—About 7 or 8 minutes. Average cost, 10d. per lb.
Sufficient for 4 persons.
Seasonable from Easter to Michaelmas.
Note.—Peas, asparagus, or French beans, may be substituted for the spinach; or lamb cutlets may be served with stewed cucumbers, Soubise sauce, &c. &c.
LAMB'S FRY.
748. 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 1/4 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.-1 hour to simmer the fry, 5 minutes to fry it.
Average cost, 10d. per lb.
Sufficient for 2 or 3 persons.