Pig's Fry, or Poor Man's Goose
From The girl's own cookery book, 1882
Potatoes must form the first and last layers.
Presented as published in 1882. 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 girl's own cookery book (1882) by Phillis Browne, page 85. The excerpt below is the record exactly as published.
Pi^s Pry, or Poor Man's Goose. — Procure a perfectly fresh pig’s fry. This will cost about sixpence per pound, and one pound will make a good dinner for four or five people. Wash the fry well, and cut it into small pieces. Brush and wash three pounds of potatoes, and parboil them— that is, put them into a saucepan with cold water to cover them, and let the water boil. Take the potatoes up, skim them, and cut them into slices. Peel an onion, and mix it with three sage leaves
Cook this with the app: pantry check, scaling, and the assistant.