Some of you older readers will remember the delicious and traditional crisps that used to be sold in every Dorset pub. Bits of old hog’s arse deep fried until crisp, maggots and all. Lovely. Well you don’t see that these days, but here’s a curio dating back to the 17th-century Booke of Dorsetshire that I think tastes just as good – fried horse ergots.
You will need:
- Horse ergots (heavy horse preferred)
- Fat for frying
Put turnips to one side. Prepare the ergots – trim excessive hairs and soak overnight in cyder. Drain and slice into rounds. Shallow fry, turning once. Serve immediately.