To Dress Pig's Fry is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of pig's fry (testicles) that are sliced, flavoured, layered with potatoes and cooked in a water-based stock. The full recipe is presented here and I hope you enjoy this classic British version of: To Dress Pig's Fry.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO DRESS PIG'S FRY (a Savoury Dish).
824. INGREDIENTS.—1-1/2 lb. of pig's fry, 2 onions, a few sage-leaves, 3 lbs. of potatoes, pepper and salt to taste.
Mode.—Put the lean fry at the bottom of a pie-dish, sprinkle over it some minced sage and onion, and a seasoning of pepper and salt; slice the potatoes; put a layer of these on the seasoning, then the fat fry, then more seasoning, and a layer of potatoes at the top. Fill the dish with boiling water, and bake for 2 hours, or rather longer.
Time.—Rather more than 2 hours. Average cost, 6d. per lb.
Sufficient for 3 or 4 persons.
Seasonable from October to March.
Modern Redaction
Ingredients:
675g pig's fry (pig testicles)
2 onions, minced
6 sage leaves, minced
1.35kg potatoes, peeled and sliced
salt and freshly-ground black pepper, to taste
Method:
Remove any fat from the fry (reserve this) then slice and place in the base of a pie dish and sprinkle over the minced onions and sage leaves. Season to taste then arrange a layer of potatoes on top. Top this with the reserved fat, chopped and season to taste. Add another layer of potatoes on top then pour over boiling water, until the dish is full.
Transfer to an oven pre-heated to 180°C and bake for about 120 minutes, or until the potatoes are done through and tender and the top layer is nicely browned. Serve hot.
