Pig’s Fry

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

Method

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.