To dress a Lamb's Fry

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

For the lamb's fry

Lamb's Fry ↝ Lamb, variety meats and by-products, brain, cooked, pan-fried [Lamb, Veal, and Game Products]

For coating

yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
breadcrumb them ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For frying

plenty of boiling lard ↝ Lard [Fats and Oils]

For garnish

fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Scald the fry till half done.
Strain, wash, and wipe it dry.
Dip the pieces in yolks of eggs.
Breadcrumb them.
Fry them in plenty of boiling lard.
Serve them up with fried parsley underneath.

Original Text

To dress a Lamb's Fry.

Scald the fry till half done; then strain, wash, and wipe it dry; dip the pieces in yolks of eggs, and breadcrumb them; fry them in plenty of boiling lard, and serve them up with fried parsley underneath.

Notes

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