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Lamb's Fry

Take a pound or a pound and a half of lamb's fry, wash it thoroughly in cold water, then set it in a saucepan, cover it with cold water, and let it boil for three or four minutes. Take it out, drain and dry it in a cloth. Mix a teaspoonful of flour very smoothly with a little cold water, and add to it a small pinch of salt and pepper, six tea-spoonfuls of water, and a well-beaten egg. Dip each piece of the fry into this mixture, then fry it in three ounces of hot dripping until it is brightly browned on both sides, without being at all burnt. If preferred, the fry may be cooked without the batter, or beaten egg and bread-crumbs may be substituted for it. Time, about twelve minutes. The liver should be put in two or three minutes after the rest. Probable cost, 10d. per pound. Sufficient for four persons.