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Lamb's Fry

A lamb cut boiled, coated with egg yolk and bread crumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lamb's Fry

Ingredients

Directions

Prepare

  1. Boil the lamb's fry in 3 pints of water for 30 minutes.

  2. Remove the fry and dry it with a cloth.

  3. Mix the grated bread crumbs with chopped parsley, salt, and pepper.

Coat and fry

  1. Brush the fry lightly with the egg yolk.

  2. Sprinkle the bread crumb mixture over the fry.

  3. Fry the coated fry in hot oil for 5 minutes.

Serve

  1. Serve hot on a napkin and garnish with crisped parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb's fry
Is the main protein, cooked first by boiling and then finished by frying.
Egg yolk
Binds the bread crumbs to the fry so the coating stays in place during frying.
Bread crumbs
Form a crisp, golden coating when fried in hot oil.

The step that matters

Drying the fry before coating. Any surface water left after boiling would stop the egg yolk and crumbs from sticking evenly and would steam the coating instead of letting it crisp in the hot oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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