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The 2008
Mietta Song Recital Award







Lamb's Fry



Ingredients

Lamb's Fry (Offal)

Lamb Lamb

Cold Water

Water Water

Vinegar or Salt

Vinegar Vinegar

1/2 lb short-crust Pastry

Pastry Shell Pastry Shell

1 lb Tomatoes

Tomato Tomato

Method

Slice the lamb's fry fairly thin and soak in cold water with a little vinegar or salt. Dry pieces on cloth. Dip in seasoned flour and fry in a little very hot olive oil, turning pieces once. They will be chicken-tender and crisp. Serve in a hot short-crust pastry case lined with halves of grilled tomato. Half pound short-crust pastry and 1 lb tomatoes will be enough to serve four.







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