LAMB’S FRY AND BACON ...

Today in class , somehow the conversation turned to offal ...... and in an instant I heard the words liver , tripe , kidney ... My class had no idea that my signature dish is a pigs head . A fish head cut at the anterior cooked is the best entree . The Cowwarr hotel used to be mine and the following meal was a favourite . Peel off the outer membrane of the lambs fry . Slice the lambs fry into 1 cm slices . Lightly dust the slices with flour.Set aside . Heat 2 tbs of butter / marg . Add 2 peeled and sliced onions and cook until the onion softens . Add 100 gm of chopped bacon pieces , cook until heated through . Add the lambs fry , turning once until lightly browned , they will be pink in the centre when cooked . Remove from heat and add 1 and 1/2 cups of chicken stock , 1 dsp of worsetershire sauce and 2 tbs of mixed herbs to your liking and 1 tsp of flour . Return to the heat over alow heat and bring to the simmer intil the lambs fry is tender and the sauce is tender . Heat through and serve with a sprinkle of chopped parsley .