Pig’s Fry

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • l½–2 lb. pig’s fry, which consists of the heart, lights, liver and sweetbread
  • salt and pepper
  • flour
  • sage
  • frying fat


Wash the fry, well. Cover with cold water, add a little salt and boil gently for ½-¾ hr. Drain, dry well, and cut into thin slices. Coat lightly with flour seasoned with salt and pepper and a little sage. Fry in hot fat until nicely browned, then remove and keep hot. Sprinkle a little flour on the bottom of the frying-pan, let it brown, then pour in some of the stock in which the fry was boiled; season to taste. Serve the fry with a little of the gravy poured round and serve the rest separately.