Recipe or source entry
Pig's Fry
A pig's fry consists of the liver, heart, lights, melt, and the chitterlings: these are severally cut into slices, and after being floured over, should be fried with butter in a pan over a, brisk fire, very quickly until browned all over. When done, they should be seasoned with pepper and salt, dished up with fried parsley, and served with sage-and-onion gravy, No. 297.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/pigs-fry.html- Legacy revision
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Cite this page
Pig's Fry. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/pigs-fry.html