969.—LAMB'S FRY. (Fr.—Fricot d'Agneau.)
Ingredients.—1½ lb. of fry. For the batter: 1 level dessertspoonful of flour, 2 tablespoonfuls of water, 1 egg, salt and pepper, 2 or 3 ozs. of clarified fat or dripping, 1 tablespoonful of flour, about ½ a pint of hot water.
Method.—Wash the fry, put it into a stewpan with sufficient cold water to just cover it, bring to the boil, cook for 2 or 3 minutes, then drain and dry well. Mix the flour, 1 saltspoonful of salt, and ½ the quantity of pepper into a smooth batter with the 2 tablespoonfuls of cold water, and add to it the egg, previously beaten. Heat the clarified fat in a frying-pan; dip the pieces of fry in the batter, and fry them gently until nicely browned on both sides, but take care not to overcook the liver. Have ready a very hot dish on which to put the fry, and keep it as hot as possible while the gravy is being made. The fat in the pan may be used for this purpose, or, if preferred, it can be poured away, and 1 oz. of butter used instead. Stir the flour into the fat, and when brown pour in the hot water, stir and boil for five minutes, season to taste, and either strain it round the dish or serve it separately in a sauce-boat.
Time.—To cook, about 15 or 20 minutes. Average Cost, 10d. to 1s. per lb. Sufficient for 3 or 4 persons.
Note.—If preferred, the fry may be coated with egg and breadcrumbs, instead of the batter, before frying.
970.—LAMB'S FRY. (Another Method.)
Ingredients.—1½ lb. of fry, a few thin slices of bacon, 3 ozs. of butter, 1 oz. of flour, 2 tablespoonfuls of cooked macaroni or spaghetti (small sized macaroni), 1 teaspoonful of lemon-juice, 1 teaspoonful of finely-chopped parsley, 1 egg, breadcrumbs, salt and pepper, 1 small onion, 1 small carrot, a bouquet-garni (parsley, thyme, bay-leaf).
Method.—Wash the fry, put it into a stewpan with the onion and carrot cut into thin slices, the bouquet-garni and cold water to cover, bring gently to the boil, and simmer slowly for about 1 hour. Turn both meat and gravy into a basin, and, when cold, strain off the gravy and divide the meat into 2 portions. Cut one half into rather thin slices, season them with salt and pepper, coat them with egg and breadcrumbs, and put the slices aside until wanted. Cut the remainder of the meat into small dice, and also cut the macaroni or spaghetti into very small pieces. Melt 1 oz. of butter in a stewpan, add the flour, cook and stir for 3 or 4 minutes, pour in the strained liquor, and stir until boiling. Season to taste, put in the meat, macaroni and parsley, cover, and let the stewpan stand where the contents will keep hot without boiling. Divide the bacon into small pieces, roll them, put them on a skewer, and grill or bake them in
