Lamb Fry With Bacon
|Plain flour||1⁄4 Cup (4 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Beef stock cube||1 Small, crumbled|
|Tomato sauce||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
Place lamb's fry in bowl, cover with cold water, add salt, stand for 1 hour; drain.
Carefully peel membrane from fry, using sharp knife.
Using sharp knife, cut fry crosswise into thin slices, as shown.
Combine fry and flour in plastic bag, shake well to coat fry with flour.
Heat butter and oil in frying pan, add fry; reserve excess flour in bag.
Cook fry for about 2 minutes on each side; do not over-cook as fry will be tough and dry.
Remove from pan, drain on absorbent paper.
Add reserved flour to pan, stir constantly over high heat for about 1 minute or until mixture is lightly browned.
Remove from heat, gradually add combined water and stock cube, sauces and parsley, return to heat, stir constantly over high heat until mixture boils and thickens.
Return cooked fry to sauce, heat gently without boiling; stir occasionally to coat fry well with sauce.