TO MAKE EXCELLENT BLACK-PUDDINGS
Take a quart of Sheeps blood, and a quart of Cream; ten Eggs, the yolks and
the whites beaten well together; stir all this Liquor very well, then
thicken it with grated Bread, and Oat-meal finely beaten, of each a like
quantity; Beef-suet finely shred and Marrow in little lumps: season it with
a little Nutmeg and Cloves and Mace mingled with Salt, a little
Sweet-marjoram, Thyme and Peny-royal shred very well together, and mingle
them with the other things: Some put in a few Currants; then fill them in
cleansed guts, and boil them carefully.
A RECEIPT TO MAKE WHITE PUDDINGS
Take a fillet of Veal, and a good fleshy Capon; then half rost them both,
and take off their skins: which being done, take only the wings and brawns
with an equal proportion of Veal, which must be shred very small as is done
for Sassages. To this shred half a pound of the belly part of interlarded
Bacon, and half a pound of the finest leaf (_la panne_) of Hog cleared from
the skin; then take the yolks of eighteen or twenty Eggs, and the whites of
six well beaten with as much Milk and Cream, as will make it of convenient
thickness; and then season it with Salt, Cloves, Nutmeg, Mace, Pepper, and
Ginger, if you please.
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