Recipe or source entry
Lamb's Fry
Lamb's fry consists of the heart, liver, melt, brains, kidneys, the frill, breads, and other delicacies; these should be cut in slices, seasoned with pepper and salt, floured over, and fried crisp; and when browned on both sides, should be dished up with fried parsley, and served with good gravy, or any sharp sauce.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/lambs-fry.html- Legacy revision
8531e8373e9b- Source checksum
cf6d78024118485c6bd2564259589212036e3ac173194ef9c2f48f45df55cbc9- Legacy text checksum
71daf95050a2e2ad0a924a2fe10a2e6fe07e913ee78cc134aaccbbede941dd2a
Cite this page
Lamb's Fry. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/lambs-fry.html