To roast a _Hog's_ Harslet. From the same.
Take a Hog's Harslet, as soon as the Hog is kill'd, lay aside the Lights,
and cut the Liver in thick Slices, and the Heart in thinner Pieces; then
take some of the Crow of an Hog, and cut that in Pieces equal with the
rest. Then take the Sweetbreads, with some of the Sticking-Pieces, as they
are called, and some Slices of fat Bacon. Dip these into Eggs beaten, and
then dip them again into grated Bread, some red Sage chopt small, and some
Pepper and Salt, with a little sweet Marjoram, or sweet Basil powder'd;
then put the Pieces, broad-side one to another, upon a small Spit, always
observing to put the Bacon next the Heart, and the Crow next the Liver;
then wrap them up in a Cawl of Veal, and roast it. Put these Pieces as
close as you can together, and when it is done, serve it with some melted
Butter and Mustard, with a little Lemon-Juice.
To make Cream of _Raspberries._ From Mrs. _Heron._
Take thick Cream, a Quart, and put to that, either some Raspberry Syrup, or
some Jamm of Raspberries; but the Syrup will mix much easier with it:
however, the Jamm of Raspberries is accounted the best by some, because
that has the Seeds in it. But I think, that Syrup of Raspberries is better,
because all is smooth, and the Cream tastes sufficiently of the
Raspberries.
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