Lamb's Fry Recipe

Instructions

1. Take a pound or a pound and a half of lamb's fry.
2. Wash thoroughly in cold water, then set it in a saucepan, cover it with cold water, and let it boil for three or four minutes.
3. Take it out, drain, and dry it in a cloth.
4. Mix a teaspoon of flour very smoothly with a little cold water, and add to it a small pinch of salt and pepper, 6 teaspoons of water, and a well-beaten egg.
5. Dip each piece of the fry into this mixture, then fry it in 3 ounces of hot dripping until it is brightly browned on both sides, without being at all burnt.
6. Mix a tablespoon of flour, very smoothly, with the fat in the frying-pan, until it is lightly browned.
7. Add sufficient boiling water to bring it to the thickness of cream, a tablespoon of catsup, and a little browning, if necessary.
8. A few mushrooms, or a little chopped onion, may be added, if liked.
9. If preferred, the fry may be cooked without the batter, or beaten egg and bread crumbs may be substituted for it.