crumbs, 1 teaspoonful of chopped parsley, salt and pepper to taste.
_Mode_.--Boil the fry for 1/4 hour in the above proportion of water,
take it out and dry it in a cloth; grate some bread down finely, mix
with it a teaspoonful of chopped parsley and a high seasoning of pepper
and salt. Brush the fry lightly over with the yolk of an egg, sprinkle
over the bread crumbs, and fry for 5 minutes. Serve very hot on a napkin
in a dish, and garnish with plenty of crisped parsley.
_Time_.-1 hour to simmer the fry, 5 minutes to fry it.
_Average cost_, 10d. per lb.
_Sufficient_ for 2 or 3 persons.
_Seasonable_ from Easter to Michaelmas.
HASHED LAMB AND BROILED BLADE-BONE.