I tried Lamb's Fry this week, eager to explore this vintage dish that's essentially a lamb version of liver and onions, but without the onions. I found the process of simmering the lamb's fry in water before breading and frying it to be quite fascinating. It reminded me of the technique used for making tonkatsu, but with a rustic, old-world charm. The one detail that surprised me was the amount of water used — three pints for just a pound of lamb's fry! But it worked, resulting in a tender, mild-flavoured lamb that absorbed the seasoning beautifully. This dish would be a hit with comfort-seekers looking for a hearty, old-fashioned meal. The crispy breadcrumb coating and the hint of parsley added a delightful texture and freshness. I served it with a side of mashed potatoes and steamed greens, just as Mrs Beeton might have suggested. The next time I make this, I'll experiment with adding some garlic or shallots to the breadcrumb mixture for an extra kick. But as it stands, it's a delightful journey back in time, best enjoyed with a glass of robust red wine.