You must boil them in half white Wine and half
Water; with one large Mace, a few Currants, a spoonful of the Pudding
stuff, the Marrow in whole lumps; all this first boiled up, then put in
your Puddings, and when half boiled, put in your Marrow. One hour will boil
them. Serve them up with Sippets, and no more Liquor, then will serve them
up; you must put Salt in all the Puddings.
A BARLEY PUDDING
Take two Ounces of Barley pick'd and washed; boil it in Milk, till it is
tender; then let your Milk run from it; Then take half a Pint of Cream, and
six spoonfuls of the boiled Barley; eight spoonfuls of grated bread, four
Eggs, two whites taken away. Spice as you please, and Sugar and Salt as you
think fit, one Marrow-bone, put in the lumps as whole as you can; Then make
Puff-paste, and rowl a thin sheet of it, and lay it in a dish. Then take a
piece of Green-citron sliced thin, lay it all over the dish. Then take
Cream, grated bread, your Spice, Sugar, Eggs and Salt; beat all these very
well together half a quarter of an hour, pour it on your dish where Citron
is, then cover it over with puff-paste, and let it bake in a quick oven
three quarters of an hour.
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