a Quart of Water, and let it bake from five a Clock in the Morning till one
in the Afternoon, in a hot Oven. And at the same time put the Skin and the
Bones broken, with Water enough to cover them, and some Pepper and Salt
into a glaz'd earthen Pan, into the same Oven; and when you draw the Pasty,
pour off as much as you think proper, of the clear Liquor, into your Pasty.
Serve it hot, but it is properly a side-board Dish, and the Carver ought
always to take the Services, of the Pasty, from the Corners where the Fat
is, to do honour to the Master and his Park.



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._