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LAMB'S FRY (another way)

Soak the fry in cold water for half an hour. Drain it, put it into a saucepan with as much cold water as will cover it, and add two or three green onions, a carrot, a bunch of parsley, and a small sprig of thyme. Simmer very gently for an hour and a half, then pour both gravy and fry into a bowl, and let all get cold together. Drain and dry the meat, cut it into neat slices, dip half of these into beaten egg, and afterwards into bread-crumbs, and, a few minutes before serving, fry them in hot butter until they are lightly browned on both sides. Strain the gravy, put it into a saucepan, with an ounce of fresh butter rolled in flour, a finely-minced shallot, three table-spoonfuls of finely-grated bread-crumbs, a tea-spoonful of chopped parsley, half a tea-spoonful of salt, and a pinch of pepper. Simmer for half an hour. Stir in all the meat which is not intended to be fried first, cutting it as small as possible, and, while it is heating, fry the slices of liver, etc., in fat. Put these in a hot dish, squeeze the juice of a lemon over them, pour the sauce into the centre, and serve as hot as possible. Garnish with thin rashers of fried bacon. Probable cost, 1s. 6d. Sufficient for four persons.