Time: 1 hour to simmer the fry, 5 minutes to fry it.

Sufficient for 2 or 3 persons.

Seasonable from Easter to Michaelmas.

  1. 1 lb. of lamb's fry
  2. 3 pints of water
  3. egg
  4. bread crumbs
  5. 1 teaspoonful of chopped parsley
  6. more parsley
  7. salt to taste
  8. pepper to taste
  • 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
  • Fry for 5 minutes
  • Serve very hot on a napkin in a dish
  • Garnish with plenty of crisped parsley

  • Source: The Book of Household Management by Isabella Beeton (1859)

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