Scottish Cookery by Catherine Brown

Author:Catherine Brown [Brown, Catherine]
Language: eng
Format: epub
ISBN: 9780857906359
Publisher: Birlinn

LAMB’S FRY

Very thin strips of liver, kidney and heart are cooked very quickly to preserve flavour and texture.

4 tablespoons oil

2 lambs’ hearts

200 g/7 oz lambs’ liver

200 g/7 oz lambs’ kidney

1-2 cloves crushed garlic

1 handful of chopped parsley

Lemon juice

Salt and ground pepper

4 slices of hot buttered toast or fried bread

4-6 servings

Use a non-stick wok or frying or sauté pan.

To prepare the meat

Split heart in half. Wash off all blood. Remove excess fat and tough tubes/gristle etc from the heart. Wash and dry. Cut meat in strips, lengthwise. Remove tough tubes etc from the liver. Wash and dry. Cut into thin strips. Cut kidney in half. Remove the tough core. Wash and dry. Cut into strips roughly the same size as the other meats.

To cook

Heat the oil till fairly hot, but not smoking, in a wok (or frying or sauté pan) and add the heart. Toss in the oil for about a minute. Add the rest of the meat. Continue tossing in the hot oil. Add the garlic. When they begin to look cooked – they will only take a few minutes – cut a piece open to test. When still lightly pink add parsley, a squeeze of lemon juice and salt and pepper. Toss and serve on hot buttered toast or fried bread.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.