Grilled Lamb's Fry
Ingredients: 4 pieces of lamb's fry 2 tablespoons butter 1 teaspoon oil } teaspoon salt Pepper to taste Sauce: 2 tablespoons butter 1 tablespoon mustard powder 1 tablespoon chopped parsley 1 teaspoon vinegar Method: Wash and dry lamb’s fry. Brush with oil and fry lightly in browned butter, five minutes on each side. Sprinkle with salt and pepper. For the sauce, melt the butter. mix mustard in vinegar and stir till smooth. Add chopped parsley and liquid from the frying pan. Let it boil and add a little water if required. Serve sauce over the lamb's fry, with tomatoes, chopped raw onion and sprigs of parsley. Kidneys may also be served this way.
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https://paperspast.natlib.govt.nz/newspapers/CHP19610517.2.7.10
Bibliographic details
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Press, Volume C, Issue 29515, 17 May 1961, Page 3
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115Grilled Lamb's Fry Press, Volume C, Issue 29515, 17 May 1961, Page 3
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This newspaper was digitised in partnership with Christchurch City Libraries.
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