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Harslet, Pig's

Wash the heart, lights, liver, and sweetbread in lukewarm water, and boil them gently for half an hour. Take them out, drain them, cut them into neat slices, season with a little pepper and salt, and dredge some flour over them. Fry them in a little hot dripping or lard, and with them half a pound of streaky bacon, also sliced. Garnish with fried parsley. Mix a tea-spoonful of made mustard with half a tea-spoonful of salt and a quarter of a tea-spoonful of pepper. Stir this into three table-spoonfuls of boiling gravy, add three table-spoonfuls of claret, and serve the sauce in a tureen. If preferred, the harslet may be stewed with half a pint of gravy and a sliced onion. Time, ten minutes to fry the meat. Probable cost, 8d. or 10d. Sufficient for three or four persons.