Lamb`s fry and bacon

500 g lambs fry
plain flour
salt and pepper
30 g butter
1 tbs oil
2 onions (sliced)
4 rashers bacon (chopped)
1 1/2 cups chicken stock
1 tsp worcestershire sauce
2 tbs chopped fresh parsley for serving

1. Peel off the outer membrane of the lamb`s fry with your fingers and discard.
2. Cut Lamb`s fry into 1 cm slices. Dust with flour (shake off excess flour) and reserve 2 tbs flour.
3. Heat butter and oil in frying pan, add onion, stir over medium heat for 2 minutes or until soft. Remove onion from pan, set aside.
4. Add bacon to pan, stir over medium heat for 2 minutes or until crisp, remove from pan, set aside.
5. Add Lamb`s fry to pan, cook over medium heat for 1 minute each side or until lightly browned, turning once, return onion to pan.
6. In a jug, blend chicken stock, worcestershire sauce and reserved flour, pour into pan, bring to boil, reduce heat to low, simmer for 3 minutes or until lamb`s fry is tender and sauce has thickened. Stir in cooked bacon. Heat through, serve immediately, with sprinkled fresh parsley and veges of your choice.