Pig’s Fry, or Poor Man’s Goose

Ingredients

• three pounds of potatoes
• a tea-spoonful of salt
• two salt-spoonfuls of pepper
• a tea-spoonful of dried sage
• a Spanish onion

Method

1. 1

   Scrub and wash the potatoes.

2. 2

   Put them into a saucepan with cold water and bring to a boil.

3. 3

   Peel and slice the potatoes into 1/4 inch thick slices.

4. 4

   Boil the onion and mince it finely.

5. 5

   Mix the salt, pepper, and sage.

6. 6

   Cut the fry into moderately thin slices and sprinkle with seasoning.

7. 7

   Grease a pie-dish and layer potatoes and fry, ensuring potatoes are the first and last layers.

8. 8

   Fill with stock or water, cover with greased paper, and bake in a moderate oven for about 1.5 hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 59. The excerpt below is the record exactly as published.

Pig’s Fry , or Poor Man’s Goose. — Scrub and wash well three pounds of potatoes. Put them into a saucepan with as much cold water as will cover them, and bring the water to a boil. Take the potatoes up, peel them, and cut them into slices a quarter of an inch thick. Boil also a Spanish onion, and mince it finely, Mix together a tea-spoonful of salt, two salt- spoonfuls of pepper, and a tea-spoonful of dried sage

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