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Lamb’s Fey

Breaded lamb's fry cooked in water, then fried until golden.

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 Fey

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.

Coat and fry

  1. Grate bread finely and mix with chopped parsley, salt, and pepper.

  2. Brush the fry with the yolk of the egg and sprinkle with bread crumbs.

  3. Fry for 5 minutes until golden brown.

  4. Serve hot on a napkin and garnish with crispy 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
Forms the main body of the dish, becoming tender when boiled before frying.
Egg
Its yolk binds the crumb coating to the meat and helps it brown in the pan.
Bread crumbs
Form a crisp, golden outer coating when fried.
Parsley
Adds a fresh, herbal aroma to the crumb coating.

The step that matters

Dry the fry before coating. Surface moisture keeps the egg yolk and crumbs from adhering and makes the coating steam instead of brown. Patting the fry dry lets the crumbs stick and fry to a crisp golden crust.

“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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