Another Way of Frying a Neck or Loin of Lamb

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Put it into thin Steaks, beat them with a Rolling-pin, fry them in Half a Pint of Ale, season them with a little Salt, and cover them close; when enough, rake them out of the Pan, lay them in a Plate before the Fire to keep hot, and pour all our of the Pan into a Bason; then put in Half a Pint of White Wine, a few Capers, the Yolks of two Eggs beat with a little Nutmeg and a little Salt, add to this the Liquor they were fry’d in, and keep stirring it all one Way all the Time till it is thick, then put in the Lamb, keep shaking the Pan for a Minute or two, lay the Steaks into the Dish, pour the Sauce over them, and have some Parsley in a Plate before the Fire a crisping. Garnish your Dish with that and Lemon.