2 lbs breast of lamb
1 tsp pickle spice
1 tsp salt
1 egg
fine bread crumbs

Instructions

1 - Put the lamb in a small kettle and add the pickle spice and salt.
2 - Half cover with boiling water and simmer until tender.
3 - Drain; remove the bones; and cut in pieces a suitable size for serving.
4 - Roll in fine bread crumbs; then in the egg beaten with 1/4 cp of water.
5 - Roll in crumbs again, then fry until golden brown in deep fat, hot
enough to brown a bit of bread in 55 seconds.
6 - Drain on crumpled paper napkins; and serve with gravy made from broth.