Pig’s Fry

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

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.