Recipes > Meat > Lamb > Animelle al Sapor di Targone (Lamb's Fry)

Animelle al Sapor di Targone (Lamb's Fry)


The lamb's fry should be nearly all sweetbread, and very little liver. Lard each piece with bacon and ham, and roll it in chopped herbs and a pinch of pounded spice. Then dip it in flour and braize in good stock, to which add three ounces of butter, some bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with two cuts. Cook until the fry is well glazed over, and serve with Tarragon sauce. Do not leave the garlic in longer than ten minutes.


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The Cook's Decameron.

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