Part 39 (1/2)

Boil a hogs liver, and let it be thorowly cold, then grate and sift it through a cullender, put new milk to it and the fleck of a hog minced small put into the liver, and some grated bread, divide the meat in two parts, then take store of herbs, mince them fine, and put the herbs into one part with nutmeg, mace, pepper, anniseed, rosewater, cream, and eggs, fill them up and boil them. To the other part or sort put barberries, slic't dates, currans, cream, and eggs.

_Other Leveridge Puddings._

Boil a hogs liver very dry, and when it is cold grate it and take as much grated manchet as liver, sift them through a cullender; and season them with cloves, mace, and cinamon, as much of all the other spices, half a pound of sugar, a pound and a half of currans, half a pint of rose-water, three pound of beef suet minced small, eight eggs and but four whites.

_A Swan or Goose Pudding._

Strain the swan or goose blood, and steep with it oatmeal or grated bread in milk or cream, with nutmeg, pepper, sweet herbs minced, suet, rose-water, minced lemon peels very small and a small quant.i.ty of coriander-seed.

This for a Pudding in a swan or gooses neck.

_To make a Fa.r.s.ed Pudding._

Mince a leg of mutton with sweet herbs, grated bread, minced dates, currans, raisins of the sun, a little orangado or preserved lemon sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger, mingle all together with some cream, and raw eggs, and work it together like a pasty, then wrap the meat in a caul of mutton or veal, and so you may either boil or bake them. If you bake them, indorse them with yolks of eggs, rose-water, and sugar, and stick them with little sprigs of rosemary and cinamon.

_To make a Pudding of Veal._

Mince raw veal very fine, and mingle it with lard cut into the form of dice, then mince some sweet marjoram, penniroyal, camomile, winter-savory, nutmeg, ginger, pepper, salt, work all together with good store of beaten cinamon, sugar, barberries, sliced figs, blanched almonds, half a pound of beef-suet finely minced, put these into the guts of a fat mutton or hog well cleansed, and cut an inch and a half long, set them a boiling in a pipkin of claret wine with large mace; being almost boil'd, have some boil'd grapes in small bunches, and barberries in knots, then dish them on French bread being scalded with the broth of some good mutton gravy, and lay them on garnish of slic't lemons.

_To make a Pudding of Wine in guts._

Slice the crumbs, of two manchets, and take half a pint of wine, and some sugar, the wine must be scalded; then take eight eggs, and beat them with rose-water, put to them sliced dates, marrow, and nutmeg, mix all together, and fill the guts to boil.

_Bread Puddings in guts._

Take cream and boil it with mace, and mix beaten almonds with rose-water, then take cream, eggs, nutmeg, currans, salt, and marrow, mix them with as much bread as you think fit, and fill the guts.

_To make an Italian Pudding._

Take a fine manchet and cut it in square pieces like dice, then put to it half a pound of beef-suet minced small, raisins of the sun, cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and cream, mingle all these together, put them into a b.u.t.tered dish, in less than an hour it will be baked, and when you serve it, sc.r.a.pe sugar on it.

_Other Pudding in the Italian Fas.h.i.+on with blood of Beast or Fish._

Take half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves, mace, four eggs, sugar, and currans, bake it in a dish or pie, or boil it in a napkin, and bind it up in a ball, being boil'd serve it with beaten b.u.t.ter, sugar, and beaten cinamon.

_To make a French Pudding._

Take half a pound of raisins of the sun, a penny white loaf pared and cut into dice-work, half a pound of beef-suet finely minced, three ounces of sugar, eight slic't dates, a grain of musk, twelve or sixteen lumps of marrow, salt, half a pint of cream, three eggs beaten with it, and poured on the pudding, cloves, mace, nutmeg, salt, and a pome-water, or a pippin or two pared, slic't, and put in the bottom of the dish before you bake the pudding.

_To make a French Barley Pudding._