Ingredients:

2 pounds breast of lamb
1 teaspoon pickle sauce
1 teaspoon salt
1 egg
fine dry crumbs

Directions:

Put the lamb in a small kettle; and add the pickle spice and salt. 1/2 cover with boiling water; and simmer until the lamb is tender. Drain; remove the bones; and cut in suitable pieces for serving. Roll in fine dry crumbs; then in the egg beaten and diluted with 1/4 cup water; then in crumbs again. Fry till golden brown a bit of bread in 45 seconds. Drain on crumpled paper napkins or towels; and serve with gravy made from the broth.

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