Earl, another fantastic recipe again. However, I was wondering if you might be able to help me. My grandmother god bless her soul; used to make, when I was a kid an amazing Pigs Fry. Unfortunately, she took the recipe to her grave and I was to young to have asked for it. I remember it had, liver, kidney, heart, lung, pork trim from the diaphragm I believe, all in a rich creamy sauce. Have you or your colleagues ever heard of such a thing. I know she lived through both wars and would have been used to rationing and austere times. Money was always an issue throughout their lives so it would have been from the cheaper end of the meal spectrum but certainly was hearty and rib lining. If you could give this some thought I would be extremely grateful. Kind Regards, Nick
