A really proper fry should consist not only of sweetbreads and liver,
but of the heart, melt, brains, frill, and kidneys, each of which
requires a different treatment. It is quite as easy to cook a fry
properly as to flour and fry it hard and over-brown, as is too
frequently done. Trim the sweetbreads neatly, and simmer them for a
quarter of an hour in good white stock with an onion. When they are done
take them up and put the brains in the gravy, allowing them to boil as
fast as possible in order to harden them; let them get cold, then cut
into slices, egg and bread-crumb them, and fry with the sweetbread in a
little butter. After the brains are taken out of the gravy, put the
slices of heart and melt in, and let them stew slowly until tender. When
they are ready, flour them, and fry with the liver and frill until
brown. Lastly, put the kidneys, cut in slices, into the pan, and very
gently fry for about a minute. Shake a little flour onto the pan, stir
it about until it begins to brown; then pour on to it the gravy, in
which the sweetbreads, etc., were stewed, see it is nicely seasoned,
and pour round the fry, which should be neatly arranged in the centre of
the dish. Garnish with fried parsley.