Lamb's Fry

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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.

No. 574