Lamb's fry
Lamb's fry is lamb offal served as food, including the testicles, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination of these.[1][2][3]
In Australia and New Zealand, lamb's fry is specifically the liver; in the United States, "lamb fries" (q.v.) are specifically the testicles. In the U.K., it was all offal, though recently testicle has become rare.[4]
History
Walker's Hibernian Magazine mentions "breakfasts of nice stew'd lamb's fry" eaten on the day of Swanhop in 1786.[5] In 1929, a Country Life cookery supplement described it as an "old Devon breakfast dish".[6] Fanny Cradock wrote that it was once popular as a breakfast dish before World War II.[7]
Preparation
Lamb's fry is typically sliced, breaded, and pan-fried, and served with bacon, onions and a gravy made with the juices. The oldest known published recipe of this type is from 1808.[8]
Popularity
"Lamb's fry and bacon" was once very popular as pub food and still relatively popular in Australia as pub counter meals and as a breakfast dish.[9] This meal is making a comeback in the form of a "slow food"-type dish.
See also
References
- ^ Oxford English Dictionary, s.v.
- ^ S.E. Nash, Cooking Craft, 3rd ed., 106
- ^ M.L. Tyson, The Queen of the Kitchen: A Collection of Southern Cooking Receipts, 1886, p. 136
- ^ Charles Sinclair, Dictionary of Food: International Food and Cooking Terms from A to Z, s.v.
- ^ "Walker's Hibernian Magazine, Or, Compendium of Entertaining Knowledge". R. Gibson. 1786.
{{cite magazine}}: Cite magazine requires|magazine=(help) - ^ Helen Edden (1929). County Recipes of Old England. Country life Limited. p. 17.
- ^ Fanny Cradock (1952). Around Britain with Bon Viveur. J. Lehmann. p. 162.
- ^ John Mollard (1808). The Art of Cookery Made Easy and Refined. Longman. p. 173.
- ^ Taffel, Jacqui (2010-08-20). "Xenos Cafe and Restaurant". The Sydney Morning Herald. Fairfax Media. Retrieved 2010-08-25.