English Fry
From The St. Mungo cookery book, 1904
This dish is very savoury and economical.
Presented as published in 1904. 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 The St. Mungo cookery book (1904) by Jean Lambie, page 51. The excerpt below is the record exactly as published.
ENGLISH FRY. lb. each of liver, kidney, i large onion and a little sage, skirting, and sweetbread. i breakfast cup of water
Cook this with the app: pantry check, scaling, and the assistant.