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.