Baked Pig's Fry
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake is two and a half hours. Sufficient for three or four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1185. The excerpt below is the record exactly as published.
a fresh pig's fry. Wash it well, and dry it, then cut it into sUces the third of an inch in thickness. Butter a baking-dish, cover the bottom with a layer of the lean slices, and sprinkle over them a little powdered sage, minced onion, pepper, and salt. Place sUced potatoes on these, and then a layer of fat slices, with a little more seasoning, and sliced potatoes over the whole. Fill the dish with boiling stock or water, mixed smoothly with a small portion of flou
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