The fry consists of the liver, heart, lungs, and sweetbread of the pig. Wash the fry carefully in several waters, then put it into a saucepan with warm water to cover it. Bring to the boil and simmer slowly for 15 minutes, skimming when necessary. Meanwhile skin and chop the onions rather finely, put them into a small saucepan with the stock, powdered sage, and a seasoning of pepper and salt, and let them cook until soft. When the fry has simmered the required time drain it, rinse in fresh cold water, and dry in a cloth. Now cut it in slices and coat the pieces lightly with flour seasoned with pepper and salt. Melt the dripping in a frying pan ; when smoking hot put in the prepared fry and cook it until well browned on all sides. Then lift it on to a hot dish and keep it warm. Pour the onions with their gravy into the frying pan, allow all to boil for 5 minutes, scraping down any browning from the pan. Then pour round the fry and serve very hot. 990. Pig’s Fry, Stewed 1 lb. pig’s fry. 1 or 2 slices of bacon. 1 carrot. 1 or 2 onions. 1 dessert-sp. chopped parsley. Seasoning. 1 dessert-sp. red-currant jelly- 1 dessert-sp. vinegar. 4 pt. warm water. 1 table- sp. flour. Wash and trim the fry, then dry it and cut it in small neat pieces, using both the fat and lean. Trim the bacon and cut it in small pieces also. Then heat a frying pan, put in the prepared meat, and stir over the fire until well browned. Now turn all into a jar or fireproof casserole and add the vegetables, cut in small pieces, and other in- gredients. Cover closely and cook in the oven from 14 to 2 hours. Or, if more convenient, the jar containing the fry, &c., may be stood in a saucepan of boiling water and cooked on the top of the stove. When nearly ready, mix the flour with a little water, add it to the stew and cook about 15 jninutes longer, SIMPLE AND SAVOURY MEAT DISHES 245 991. Faggots 1 lb. pig’s liver. 1 lb. onions. G oz. fat bacon. 1 dessert-sp. parsley. 1 lb. soaked bread. £ tea-sp. mixed spice. 1 tea-sp. mixed herbs. Pig’s caul. Salt. Pepper. First soak some bread in cold water, and when thoroughly softened, squeeze it dry, measure the necessary quantity and beat it up with a fork until free from lumps. Wash and dry the liver, and trim all rind and rust from the bacon. Peel the onions, and cut them up roughly. Then put the liver, bacon, and onions through the mincing machine together ; add them to the soaked bread with the herbs finely powdered, the parsley finely chopped, mixed spice, and pepper and salt to taste. Mix thoroughly. Prepare and wash the caul as directed in Recipe 1257, and cut it in pieces about 4 inches square. Put some of the above mixture in the centre of each and wrap each up like a parcel. Place these on a baking tin with the join downwards and bake them in a hot oven at least | hour. 1 lb. pig’s fry. 2 lbs. potatoes. 2 onions. 1 apple. 992. Mock Goose 1 tea-sp. powdered sage. Pepper. Salt. Boiling water. A little flour✪ Mock Goose.

AI-modernized reading of the original text

The fry consists of the liver, heart, lungs, and sweetbread of the pig. Wash the fry carefully in several waters, then put it into a saucepan with warm water to cover it. Bring to the boil and simmer slowly for 15 minutes, skimming when necessary. Meanwhile skin and chop the onions rather finely, put them into a small saucepan with the stock, powdered sage, and a seasoning of pepper and salt, and let them cook until soft. When the fry has simmered the required time drain it, rinse in fresh cold water, and dry in a cloth. Now cut it in slices and coat the pieces lightly with flour seasoned with pepper and salt. Melt the dripping in a frying pan ; when smoking hot put in the prepared fry and cook it until well browned on all sides. Then lift it on to a hot dish and keep it warm. Pour the onions with their gravy into the frying pan, allow all to boil for 5 minutes, scraping down any browning from the pan. Then pour round the fry and serve very hot. 990. Pig’s Fry, Stewed 1 lb. pig’s fry. 1 or 2 slices of bacon. 1 carrot. 1 or 2 onions. 1 dessert-sp. chopped parsley. Seasoning. 1 dessert-sp. red-currant jelly- 1 dessert-sp. vinegar. 4 pt. warm water. 1 table- sp. flour. Wash and trim the fry, then dry it and cut it in small neat pieces, using both the fat and lean. Trim the bacon and cut it in small pieces also. Then heat a frying pan, put in the prepared meat, and stir over the fire until well browned. Now turn all into a jar or fireproof casserole and add the vegetables, cut in small pieces, and other ingredients. Cover closely and cook in the oven from 14 to 2 hours. Or, if more convenient, the jar containing the fry, &c., may be stood in a saucepan of boiling water and cooked on the top of the stove. When nearly ready, mix the flour with a little water, add it to the stew and cook about 15 minutes longer, 991. Faggots 1 lb. pig’s liver. 1 lb. onions. G oz. fat bacon. 1 dessert-sp. parsley. 1 lb. soaked bread. £ tea-sp. mixed spice. 1 tea-sp. mixed herbs. Pig’s caul. Salt. Pepper. First soak some bread in cold water, and when thoroughly softened, squeeze it dry, measure the necessary quantity and beat it up with a fork until free from lumps. Wash and dry the liver, and trim all rind and rust from the bacon. Peel the onions, and cut them up roughly. Then put the liver, bacon, and onions through the mincing machine together ; add them to the soaked bread with the herbs finely powdered, the parsley finely chopped, mixed spice, and pepper and salt to taste. Mix thoroughly. Prepare and wash the caul as directed in Recipe 1257, and cut it in pieces about 4 inches square. Put some of the above mixture in the centre of each and wrap each up like a parcel. Place these on a baking tin with the join downwards and bake them in a hot oven at least | hour. 1 lb. pig’s fry. 2 lbs. potatoes. 2 onions. 1 apple. Mock Goose 1 tea-sp. powdered sage. Pepper. Salt. Boiling water. A little flour.

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