Lamb's fry
ham
garlic
larding bacon
spice
herbs
butter
flour
stock

"The lamb's fry should be nearly all sweetbread, and

very little liver. Lard each piece with bacon and ham,

and roll it in chopped herbs and a pinch of pounded

spice. Then dip it in flour and braize in good stock,

to which add three ounces of butter, some bits of bacon,

ham, a bay leaf, herbs, and a clove of garlic with two cuts. Cook until the fry is well glazed over, and serve with Tarragon sauce (No. 8). Do not leave the garlic in longer than ten minutes."

This recipe (No. 124) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website....Photo: Mary Melfi.

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