for six Hours, and serve it hot. You may garnish with Lemon sliced.



To dress the _Liver_ and _Crow_ of an _Hog._ From Mrs. _Johnson_ in
_Devereux-Court._

However this Dish may seem dispiseable, yet if it is well dresed, few of
the savoury Dishes exceed it. The Liver and Crow of an Hog, with the
Sweet-Breads, should be used presently after the Hog is kill'd, and the
Liver cut in Lumps, twice as big as a Walnut, and not in thin Pieces as
most do; for then they will become hard in the Dressing. The Crow must
likewise be cut in Slips about the breadth of two Fingers, and so must the
Sweet-Breads; then parboil the Pieces of Liver, and make a thick Batter of
Flour, Water and Eggs, mixing a little Salt with it, and prepare some red
Sage shred very fine; some grated Bread, and some Pepper beaten: mix these
together, and when you have some Butter, or Lard, very hot in your
Frying-Pan, dip the Crow and Sweet-Bread in the Batter, and immediately dip
your Pieces in the Mixture of Bread, Sage, _&c._ and throw them into the
Pan. When these are enough, lay them to drain before the Fire, and then dip
the Bits of Liver into the Batter; and after that, into the crumb'd Bread,
and give them a turn or two in the Pan, over a quick Fire: then drain them
like the others, and serve them hot with Butter and Mustard.



_Sea-Larks_ or _Oysters,_ roasted on Spits or Skewers. From the same.

Take large Oysters, and wash them from Dirt; then dip them in Batter made
with Milk, Flour, Powder of Mace, some Eggs and a little Pepper; then dip