Cut the liver into slices, and dip them in flour.
Fry the bacon in a frying-pan, then remove it, and fry the liver in the bacon fat, adding a little dripping, if necessary.
When the liver is cooked, place it on a hot dish; dredge the pan with about half an ounce of flour.
Fry the flour brown.
Then pour in one pint of boiling water, stir and boil for one or two minutes; adding pepper and salt to taste.
Place the liver in a circle in the middle of a hot dish.
Put the bacon round it, and strain the gravy over it.
Pigs' Fry, or Mock Goose.
_Ingredients_--1 lb. of pigs' fry.
3 lb. of potatoes.
1 onion.
1 apple.
A little sage.
Pepper and salt.
_Method._--Boil the potatoes until half-cooked.
Then cut them in slices.
Cut the fry in small pieces.
Chop the onion and apple small.
Dry and powder the sage leaves.
Grease a pie-dish, and put a layer of sliced potatoes at the bottom.
Place on them a layer of pigs' fry.
Sprinkle it with some of the onion, apple, and powdered sage, pepper, and salt.
Cover with another layer of potatoes; and put on that some more of the fry.
Sprinkle again with the onion, apple, pepper, and salt.
Proceed in this way until the dish is full, letting the last layer be potatoes.
Pour in half a pint of water; and cover the dish with a piece of pig's caul, or paper spread with dripping.
Bake in a moderate oven for one hour and a half.
It may be served in the pie-dish, or on a hot dish.
Mock Goose another way.
_Ingredients_--1 lb. of pigs' fry.
Some dried and powdered sage.
Chopped apple and onion.
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.
2 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.
Blanch the onions likewise, then throw the water away, and cut the tripe into neat pieces.
Put them in the milk, with the onions cut in halves, and pepper and salt.
Stew gently for an hour.
Then take out the onions and chop them.
Remove the tripe, and put it on a hot dish.
Make a thickening of flour, and boil it well in the milk, and add the chopped onions.
Dish the tripe in a circle, and pour the milk and onions over.
Tripe may be cooked more economically by substituting water for milk.