Lamb’s Fry (No. 492)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Lamb’s Fry.—(No. 492.) ↝ Lamb, variety meats and by-products, brain, cooked, pan-fried [Lamb, Veal, and Game Products]
egg well beaten on a plate ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine stale bread-crumbs
crisp parsley (No. 389) ↝ Parsley, raw [Not included in a food category]

sauce

No. 355, or No. 356
No. 355, or No. 356

Instructions (4)

Fry it plain.
Or dip it in an egg well beaten on a plate, and strew some fine stale bread-crumbs over it.
Garnish with crisp parsley (No. 389).
For sauce, No. 355, or No. 356.

Original Text

Lamb’s Fry.—(No. 492.)

Fry it plain, or dip it in an egg well beaten on a plate, and strew some fine stale bread-crumbs over it; garnish with crisp parsley (No. 389). For sauce, No. 355, or No. 356.

Notes

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