650-700 g lamb's fry (liver, heart, lights, melts, sweetbreads)
1 small onion (50 g approx)
1 small carrot (25 g approx)
bouquet garni
salt and pepper
1 tbls lemon juice
1 egg
4-6 tbls soft white breadcrumbs
75 g dripping (fat from roasted meat) or lard
3 tbls (25 g) 1 oz plain flour (All purpose)
1 tsp finely chopped parsley
1 small onion (50 g approx)
1 small carrot (25 g approx)
bouquet garni
salt and pepper
1 tbls lemon juice
1 egg
4-6 tbls soft white breadcrumbs
75 g dripping (fat from roasted meat) or lard
3 tbls (25 g) 1 oz plain flour (All purpose)
1 tsp finely chopped parsley
for the garnish
6 grilled bacon rolls
method
1. Prepare the fry as for Fried Pig's Fry (p200).
2. Prepare the onion and carrot, and slice them thinly.
3. Put the fry, onion, carrot and bouquet garni into a stew-pan, and cover with cold water.
4. Heat to boiling point, reduce the heat, cover the pan, and simmer gently for about 30 minutes.
5. Allow the meat to cool in the stock.
6. When cold, strain and reserve the stock, and divide the meat into 2 portions.
7. Cut 1 portion of the meat into thin slices. Season with salt and pepper. Sprinkle with the lemon juice.
8. Beat the egg until liquid and coat the slices with beaten egg and then with the breadcrumbs, and put to one side.
9. Dice the rest of the meat.
10. Melt 25 g of the dripping or lard in a saucepan.
11. Stir in the flour and cook for 3 minutes.
12. Gradually add 250 ml of the strained stock and stir until boiling. Season to taste.
13. Add the diced meat and parsley. Cover the pan and keep hot without boiling.
14. Heat the remaining 50 g dripping or lard in a frying pan.
15. Fry the breadcrumbed slices of fry quickly on both sides until browned. Drain thoroughly.
16. Pile the diced meat and sauce from the saucepan into the centre of a warmed serving dish.
17. Arrange the slices of fried meat round the outside and garnish.with the bacon rolls.
2. Prepare the onion and carrot, and slice them thinly.
3. Put the fry, onion, carrot and bouquet garni into a stew-pan, and cover with cold water.
4. Heat to boiling point, reduce the heat, cover the pan, and simmer gently for about 30 minutes.
5. Allow the meat to cool in the stock.
6. When cold, strain and reserve the stock, and divide the meat into 2 portions.
7. Cut 1 portion of the meat into thin slices. Season with salt and pepper. Sprinkle with the lemon juice.
8. Beat the egg until liquid and coat the slices with beaten egg and then with the breadcrumbs, and put to one side.
9. Dice the rest of the meat.
10. Melt 25 g of the dripping or lard in a saucepan.
11. Stir in the flour and cook for 3 minutes.
12. Gradually add 250 ml of the strained stock and stir until boiling. Season to taste.
13. Add the diced meat and parsley. Cover the pan and keep hot without boiling.
14. Heat the remaining 50 g dripping or lard in a frying pan.
15. Fry the breadcrumbed slices of fry quickly on both sides until browned. Drain thoroughly.
16. Pile the diced meat and sauce from the saucepan into the centre of a warmed serving dish.
17. Arrange the slices of fried meat round the outside and garnish.with the bacon rolls.
serving amount
serves 6
rate this recipe
5.5
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