(1) Parboil the liver and lights, slice and fry them along with thin bits of bacon. Garnish with fried parsley.

Pig's Harslet

(2) Wash and dry some livers, sweetbreads, and some fat and lean pieces of pork, beating the latter with a rolling-pin to make them tender; season with pepper, salt, and sage, and a little onion shredded fine; when mixed, put all into a cawl, and fasten it tight with a needle and thread, and roast it by a jack, or by a string. Or, serve in slices, with parsley, for a fry, Seive with a sauce of Port wine and water, and mustard, just boiled up, and put it into a dish.