No. 93 — Tenerumi d’ Agnello Alla Veneziana (Tendons of Lamb) — The Cook’s Decameron by Mrs. W. G. Waters

No. 93 Tenerumi d’ Agnello Alla Veneziana (Tendons of Lamb)

Ingredients: Tendons of lamb, butter, parsley, onions, stock.

Fry the tendons of lamb in butter together with a teaspoonful of chopped parsley and an onion. Serve with good gravy.