Pig’s Harslet
Wash and dry some liver, sweetbreads, and fat and lean bits of pork; beating the latter with a rolling pin to make it tender. Season with pepper, salt, sage, and a little onion, shred fine. Put all when mixed into a cawl, and fasten it up tight with a needle and thread. Roast it on a hanging jack, or by a string. Or serve in slices with parsley for a fry.
Serve with a sauce of port and water, and mustard just boiled up, and put into the dish.