To dress a Dish of LAMBS BITS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

stones
sweetbreads ↝ Sweetbreads [Liver and organ meats]
liver ↝ Duck, domesticated, liver, raw [Poultry Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
boiling lard or butter ↝ Lard [Fats and Oils]
parsley ↝ Parsley, raw [Not included in a food category]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Skin the stones and split them.
Lay the stones, sweetbreads, and liver on a dry cloth.
Dredge them well with flour.
Fry them in boiling lard or butter until a light brown.
Lay them on a sieve to dry.
Fry a good quantity of parsley.
Lay your bits on the dish.
Place the fried parsley in lumps over the bits.
Pour melted butter around them.

Original Text

To dress a Dish of LAMBS BITS.
SKIN the stones and split them, lay them on a dry cloth with the sweetbreads and liver, and dredge them well with flour, and fry them in boiling lard or butter a light brown, then lay them on a sieve to dry, fry a good quantity of parsley, lay your bits on the dish, and the parsley in lumps over it, pour melted butter round them.

Notes

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