Lamb's Fry is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of lamb's fry (testicles) that are parboiled, sliced, battered, fried and served with deep-fried parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb's Fry.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
LAMB'S FRY.
748. INGREDIENTS.—1 lb. of lamb's fry, 3 pints of water, egg and bread crumbs, 1 teaspoonful of chopped parsley, salt and pepper to taste.
Mode.—Boil the fry for 1/4 hour in the above proportion of water, take it out and dry it in a cloth; grate some bread down finely, mix with it a teaspoonful of chopped parsley and a high seasoning of pepper and salt. Brush the fry lightly over with the yolk of an egg, sprinkle over the bread crumbs, and fry for 5 minutes. Serve very hot on a napkin in a dish, and garnish with plenty of crisped parsley.
Time.—1 hour to simmer the fry, 5 minutes to fry it.
Average cost, 10d. per lb.
Sufficient for 2 or 3 persons.
Seasonable from Easter to Michaelmas.
Modern Redaction
Ingredients:
500g lamb's fry (lamb testicles)
2l water
1 egg, beaten
100g breadcrumbs
1 tsp parsley, finely chopped
salt and freshly-ground black pepper
Method:
Bring a pan of water to a boil, add the lamb's fry and boil for 15 minutes to firm them up. Remove with a slotted spoon, and dry in a cloth.
Slice the fry into rings then brush with beaten egg. Dip in a mix of seasoned breadcrumbs and parsley, coating evenly. Heat oil or butter in a pan, add the breaded lamb's fry slices and cook for about 5 minutes, or until golden brown all over.
Serve hot, garnished with plenty of deep-fried parsley.
