You must season
the Collops with Salt sprinkled upon them, either at the latter end of
beating them, or whiles they fry. And if you love the taste of Onions, you
may rub the Pan well over with one, before you lay in the Steaks or
Collops; or when they are in the dish, you may beat some Onion-water
amongst the Gravy. You may also put a little fresh-butter into the pan to
melt, and line it all over before you put in the Collops, that you may be
sure, they burn not to the pan. You must put no more Collops into one pan,
at once, then meerly to cover it with one Lare; that the Collops may not
lye one upon another.
BLACK PUDDINGS
Take three pints of Cream, and boil it with a Nutmeg quartered, three or
four leaves of large Mace, and a stick of Cinnamon. Then take half a pound
of Almonds, beat them and strain them with the Cream. Then take a few fine
Herbs, beat them and strain them to the Cream, which came from the Almonds.
Then take two or three spoonfuls (or more) of Chickens blood; and two or
three spoonfuls of grated-bread, and the Marrow of six or seven bones, with
Sugar and Salt, and a little Rose-water.
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