Pig's Fry

A pig's fry consists of the heart, liver, lights, and some of the

chitterlings; these are to be first cut up in slices, then seasoned with

pepper and salt, rolled in a little flour, and fried with some kind of

grease in the frying-pan. As the pieces are fried, place them on their

dish to keep hot before the fire, and when all is done, throw some

chopped onions and sage leaves into the pan, to be fried of a light

colour; add a very little flour, pepper, and salt, a gill of water, and

a few drops of vinegar; boil up this gravy, and pour it over the pig's