Lamb Fry
2 doz. lambs fry (testicles) 1 c. chopped ham and bacon 1 clove garlic bay leaf, herbs and spices 3 oz. butter flour stock
Prepare fry for recipe by blanching and stripping outer membrane off. Pat dry and cut into thin slices.
Lard each piece with bacon and ham, and roll it in chopped herbs and a pinch of pounded spice.
Dip it in flour and braise in good stock, to which add three ounces of butter, some bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with two cuts.
Cook until the fry is well glazed over, and serve.
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