No. 745 Lambs’ Fry.
Procure two sets of lambs’ fry, which blanch ten minutes in boiling water, drain them on a sieve, and when quite dry egg over with a paste-brush, throw them into bread-crumbs, with which you have mixed some chopped parsley, fry them in very hot lard of a nice light-brown colour, dress pyramidically upon a napkin, garnish with fried parsley and serve.