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Lamb Fries, Tomato Sauce

Neatly skin and cut into halves twelve fresh lamb fries. Plunge them in a quart boiling water with a teaspoon salt for two minutes, drain well. Season with half a teaspoon salt and two saltspoons white pepper. Lightly roll them in flour, then in beaten-up egg and lastly in bread crumbs. Plunge them in boiling fat and fry for five minutes. Drain well, dress on a hot dish, and serve with a gill hot tomato sauce separately.