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Lamb Fries, Horly

Cut in halves and remove skin from twelve very fresh lamb fries, plunge in boiling water for five minutes, lift up and thoroughly drain on a cloth. Place in a bowl, squeeze in juice of half a sound lemon, add half teaspoon freshly chopped parsley, one teaspoon salt, half teaspoon pepper, a saltspoon grated nutmeg, and thoroughly mingle fries in seasoning. Prepare a frying batter, roll lamb fries in the batter, then immediately drop one by one in boiling fat and fry for ten minutes, turning with skimmer once in a while. Remove, drain on a cloth, dress on dish with a folded napkin, decorate with a little parsley greens and serve with gill of tomato sauce separately.