Part 40 (1/2)

_To make a baked Pudding._

Take a pint of cream, warm it, and put to it eight dates minced, four eggs, marrow, rose-water, nutmegs raced and beaten, mace and salt, b.u.t.ter the dish, and put it in; and if you please, lay puff paste on it, and sc.r.a.pe sugar on it and in it.

_To make a baked Pudding otherways._

Take a pint and a half of cream, and a pound of b.u.t.ter; set the same on fire till the b.u.t.ter be melted, then take three or four eggs, season it with nutmeg, rose-water, sugar, and salt, make it as thin as pankake batter, b.u.t.ter the dish, and baste it with a garnish of paste about it.

_Otherways._

Take a penny loaf, pare it, slice it, and put it into a quart of cream with a little rose-water, break it very small, then take four ounces of almon-paste, and put in eight eggs beaten, the marrow of three or four marrow bones, three or four pippins slic't thin, or what way you please; mingle these together with a little ambergreese, and b.u.t.ter, then dish and bake it.

_Otherways._

Take a quart of cream, put thereto a pound of beef-suet minced small, put it into the cream, and season it with nutmeg, cinamon, and rose-water, put to it eight eggs, and but four whites, and two grated manchets; mingle them well together, and put them in a b.u.t.ter'd dish, bake it, and being baked, sc.r.a.pe on sugar, and serve it.

_To make black Puddings._

Take half the oatmeal, pick it, and take the blood while it is warm from the hog, strain it and put it in the oatmeal as soon us you can, let it stand all night; then take the other part of the oatmeal, pick it also, and boil it in milk till it be tender, and all the milk consumed, then put it to the blood and stir it well together, put in good store of beef or hog suet, and season it with good pudding herbs, salt, pepper, and fennil-seed, fill not the guts too full, and boil them.

_To make black Puddings otherways._

Take the blood of the hog while it is warm, put in some salt, and when it is thorough cold put in the groats or oatmeal well picked; let it stand soaking all night, then put in the herbs, which must be rosemary, tyme, penniroyal, savory, and fennel, make the blood soft with putting in some good cream until the blood look pale; then beat four or five eggs, whites and all, and season it with cloves, mace, pepper, fennil-seed, and put good store of hogs fat or beef-suet to the stuff, cut not the fat too small.

_To make black Puddings an excellent way._

After the hogs Umbles are tender boil'd, take some of the lights with the heart, and all the flesh about them, picking from them all the sinewy skins, then chop the meat as small as you can, and put to it a little of the liver very finely sea.r.s.ed, some grated nutmeg, four or five yolks of eggs, a pint of very good cream, two or three spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon, caraway-seed, a little rose-water, good store of hogs fat, and some salt: roul it in rouls two hours before you go to fill them in the guts, and lay the guts in steep in rose-water till you fill them.

SECTION VIII.

_The rarest Ways of making all manner of Souces and Jellies._

_To souce a Brawn._

Take a fat brawn of two or three years growth, and bone the sides, cut off the head close to the ears, and cut five collars of a side, bone the hinder leg, or else five collars will not be deep enough, cut the collars an inch deeper in the belly, then on the back; for when the collars come to boiling, they will shrink more in the belly than in the back, make the collars very even when you bind them up, not big at one end, & little at the other, but fill them equally, and lay them again in a soaking in fair water; before you bind them up, let them be well watered the s.p.a.ce of two days, and twice a day soak & sc.r.a.pe them in warm water, then cast them in cold fair water, before you roul them up in collors, put them into white clouts, or sow them up with white tape.

Or bone him whole, & cut him cross the flitches, make but four or five collars in all, & boil them in cloths, or bind them up with white tape, then have your boiler ready, make it boil, and put in your collars of the biggest bulk first, a quarter of an hour before the other lessor; boil them at the first putting in the s.p.a.ce of an hour with a quick fire, & keep the boiler continually fil'd up with warm clean liquor, sc.u.m off the fat clean still as it riseth; after an hour let it boil leisurely, and keep it still filled up to the brim; being fine and tender boil'd, that you may put a straw thorow it, draw your fire, and let your brawn rest till the next morning.

Then being between hot and cold, take it into molds of deep hoops, bind them about with packthred, and being cold, take them out and put them into souce drink made of boil'd oatmeal ground or beaten, and bran boil'd in fair water; being cold, strain it thorow a cullender into the tub or earthen pot, put salt into it, and close up the vessel close from the air.

Or you may make other souse-drink of whey and salt beaten together, it will make your brawn look more white and better.