Mountain Oysters - cooking recipe

Ingredients

hog or bull balls (as many as needed)
butter, oil or bacon drippings
salt and pepper
flour

Preparation

Scald the balls and skin.
Slice thinly and soak in cold water for 2 hours.
Drain; salt and pepper slices.
Flour lightly.
Heat oil, butter or drippings in a frypan.
Saute the slices, browning both sides.
Allow 1/4 pound per person.