Pig’s Harslet

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

Harslet

liver ↝ Duck, domesticated, liver, raw [Poultry Products]
sweetbreads ↝ Sweetbreads [Liver and organ meats]
fat and lean bits of pork; beating the latter with a rolling pin to make it tender ↝ Pork, cured, salt pork, raw [Pork Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
sage ↝ Spices, sage, ground [Spices and Herbs]
a little onion, shred fine ↝ Onions, raw [Vegetables and Vegetable Products]
cawl
needle and thread

Fry option

parsley ↝ Parsley, raw [Not included in a food category]

Sauce

port
water ↝ Water, tap [Tap water]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (8)

Wash and dry some liver, sweetbreads, and fat and lean bits of pork.
Beat the pork bits with a rolling pin to make them tender.
Season with pepper, salt, sage, and a little finely shredded onion.
Put all mixed ingredients into a cawl.
Fasten the cawl up tight with a needle and thread.
Roast it on a hanging jack, or by a string.

Alternative serving

Or serve in slices with parsley for a fry.

Sauce preparation

Serve with a sauce of port and water, and mustard just boiled up, and put into the dish.

Original Text

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.

Notes

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