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Pig's Fry

A pig's fry, which is composed of the heart, liver, lights, and sweetbread, should be used when quite fresh. Wash it well, and simmer it in a little salt and water for half an hour. Dry it, and cut it into slices the third of an inch thick. Dredge these with flour, and season with a little salt, pepper, cayenne, and powdered sage. Fry them in hot fat until they are lightly browned. If liked, a slice of bacon, finely minced, and a chopped onion, may be fried with them. Serve the fry neatly arranged on a hot dish, with a shallot, finely minced, sprinkled over it, or with the following sauce poured round it. Mince two large onions and one large apple, and fry them in melted butter until they are quite soft. Dredge a table-spoonful of flour over them, and add a pinch of cayenne, a large pinch of salt, a tea-spoonful of moist sugar, and a tea-spoonful of made mustard. Pour over these a table-spoonful of vinegar, and stir the sauce over a gentle fire for four minutes. Add two table-spoonfuls of claret, and serve. Time to fry the slices, about twenty minutes. Probable cost, 8d. per pound. Sufficient for three or four persons.