- Ingredients—1½ lb. of pigs' fry.
- Some dried and powdered sage.
- Chopped apple and onion.
- ¾ pint of cider.
- Pepper and salt.
Method.—Cut the fry in slices.
Thread the pieces on a long skewer.
Lay it on a greased baking-tin, and sprinkle with the onion, apple, sage, pepper, and salt, and cover with the caul.
Bake in a moderate oven until tender.
Then place the fry on a hot dish, and remove the skewer.
Make the cider boiling, and pour over the fry.
Tripe and Onions.
- Ingredients—2 lb. of tripe.
- 3 good-sized onions.
- 2½ pints of milk.
- 2 oz. of flour.
- Pepper and salt.
Method.—Put the tripe into cold water, and bring it to the boil; this is to blanch it.