Pig's Fry

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (11)
  1. Cut the pig's fry (heart, liver, lights, and chitterlings) into slices.
  2. Season the slices with pepper and salt.
  3. Roll the seasoned slices in a little flour.
  4. Fry the pieces in the frying-pan with some kind of grease.
  5. As the pieces are fried, place them on their dish to keep hot before the fire.
  6. When all is done, throw some chopped onions and sage leaves into the pan.
  7. Fry the onions and sage leaves until they are of a light colour.
  8. Add a very little flour, pepper, and salt to the pan.
  9. Add a gill of water and a few drops of vinegar.
  10. Boil up this gravy.
  11. Pour the gravy over the pig's fry.
Original Text
No. 77. Pig's Fry. A pig's fry consists of the heart, liver, lights, and some of the chitterlings; these are to be first cut up in slices, then seasoned with pepper and salt, rolled in a little flour, and fried with some kind of grease in the frying-pan. As the pieces are fried, place them on their dish to keep hot before the fire, and when all is done, throw some chopped onions and sage leaves into the pan, to be fried of a light colour; add a very little flour, pepper, and salt, a gill of water, and a few drops of vinegar; boil up this gravy, and pour it over the pig's fry.
Notes
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