Recipes > Meat > Lamb > Lamb's Fry

Lamb's Fry


  • 1 pound of lamb's fry
  • 3 pints of water
  • egg and bread crumbs
  • 1 teaspoonful of chopped parsley
  • salt and 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, 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.

Sufficient for 2 or 3 persons.

Seasonable from Easter to Michaelmas.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus