Lamb's Fry Recipe ingredients

To prepare this Lamb's Fry Recipe, first take a pound or a pound and a half of lamb's fry. 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. Take it out, drain, and dry it in a cloth. Mix a teaspoonful of flour very smoothly with a little cold water, and add to it a small pinch of salt and pepper, 6 teaspoonfuls of water, and a well-beaten egg. 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. Mix a tablespoonful of flour, very smoothly, with the fat in the frying-pan, until it is lightly browned. Add sufficient boiling water to bring it to the thickness of cream, a tablespoonful of catsup, and a little browning, if necessary. A few mushrooms, or a little chopped onion, may be added, if liked. If preferred, the fry may be cooked without the batter, or beaten egg and bread crumbs may be substituted for it.