A pig's fry consists of the liver, heart, lights, melt, and the chitterlings: these are severally cut into slices, and after being floured over, should be fried with butter in a pan over a, brisk fire, very quickly until browned all over. When done, they should be seasoned with pepper and salt, dished up with fried parsley, and served with sage-and-onion gravy, No. 297.