These put into a bag, and
boiled, do make a very good Pudding.
TO MAKE PEAR-PUDDINGS
Take a cold Capon, or half-rosted, which is much better; then take Suet,
shred very small the meat and Suet together; then half as much grated
bread, two spoonfuls of Flower, Nutmegs, Clove and Mace; Sugar as much as
you please; half a Pound of Currants; the yolks of two Eggs, and the white
of one; and as much Cream, as will make it up in a stiff Paste. Then make
it up in fashion of a pear, a stick of Cinnamon for the stalk, and the head
a Clove.
TO MAKE CALL-PUDDINGS
Take three Marrow-bones, slice them; water the Marrow over night, to take
away the blood. Then take the smallest of the Marrow, and put it into the
Puddings, with a Peny-loaf grated, a spoonful of Flower, and Spice as
before; a quarter of a pound of Currants; Sugar as much as you please, four
Eggs, two of the whites taken away. Cream as much as will make it as stiff
as other Puddings. Stuff the Call of Veal cut into the bigness of little
Hogs-puddings; you must sow them all to one end; and so fill them; then
sow up the other end, and when they are boiled, take hold of the thred, and
they will all come out.
Pages:
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296