Pig’s Fry (another way)

Ingredients

• The ingredients mentioned in preceding recipe
• sage leaves
• 2 large apples
• 2 large onions
• 4 lbs. of potatoes
• pepper and salt to taste

Method

1. 1

   Parboil the potatoes and cut them into slices, dry and powder the sage leaves, and chop up the onion and apple.

2. 2

   Place a layer of potatoes in a pie dish, lay on it some pieces of fry, season with pepper and salt, sprinkle over it the onion, apple, and sage, and cover with sliced potatoes.

3. 3

   Fill the pie dish in this way with alternate layers of potatoes and fry, letting the last be potatoes, pour in a small cupful of water, cover with a piece of caul, or greased paper, and bake in a moderate oven for one hour and a half.

4. 4

   When nearly cooked, remove the caul or paper and let the potatoes brown.

Nutrition per serving

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 3. The excerpt below is the record exactly as published.

4 lbs. of potatoes, 1 lb. of any pieces of mutton or beef, 7 onions, pepper and salt. Method. — Peel and slice the onions and cut the meat into small pieces. Put a layer of meat in the bottom of the saucepan, then a layer of potatoes, and then a layer of onions ; season well with pepper and salt, and continue placing the ingre- dients in alternate layers. Pour in one pint of water and cook gently, stirring occasionally until the meat is tender, probably about an hour and a half ; but if the meat is very tough, it will require longer cooking. 20 COOKERY FOR SMALL INCOMES Stewed Pig’s Fry Required. — 1 pig’s fry, a few sage leaves, 2 large apples, 2 large onions, 4 lbs. of potatoes, pepper and salt to taste, dripping. Method. — Well wash the fry and cut it up, dry and powder the sage leaves, and chop up the onion and apple finely. Put the dripping into a frying-pan, make it hot, put in the sliced fry, sprinkle under and over it the onion, sage, and apple. Fry, stirring now and again until lightlv browned, then put the whole contents of the frjdng pan into a saucepan, add the potatoes sliced, pour in a cupful of water, and simmer gently until the potatoes are cooked, stirring occasionally. If necessary, add more water, taking care not to make the stew too wet. Pig’s Fry (another way) Required. — ^The ingredients mentioned in pre- ceding recipe. Method. — Parboil the potatoes and cut them into slices, dry and powder the sage leaves, and chop up the onion and apple. Place a layer of potatoes in a pie dish, lay on it some pieces of fry, season with pepper and salt, sprinkle over it the onion, apple, and sage, and cover with sliced potatoes. Fill the pie dish in this way with alter- nate layers of potatoes and fry, letting the last be potatoes, pour in a small cupful of water, cover with a piece of caul, or greased paper, and bake in a moderate oven for one hour and a half. When nearly cooked, remove the caul or paper and let the potatoes brown. CHEAP MEAT DISHES 21 Bacon and Apple Required. — Bacon, apples. Method. — Cut slices of bacon, and fry in a frying-pan ; when cooked, fry in the same fat slices of apples which are cored, but not pared. Place the bacon in the centre of the dish with the apple round it. Pork Stew Required. — 1 lb. of salt pork, 3 lbs. of potatoes, 1 large onion, 1 dessert-spoonful of chopped pars- ley, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.