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No 124 Animelle al Sapor di Targone (Lamb's Fry)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: 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.











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