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Lamb's Fry
IngredientsLamb's Fry (Offal) Cold Water Vinegar or Salt 1/2 lb short-crust Pastry 1 lb Tomatoes |
MethodSlice 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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