261. To make a Haggus Pudding.
Take a Calves Chaldron well scowred, boiled, and the Kernels taken out, mince it small, then take four or five Eggs, and half the Whites, some thick Cream, grated bread, Rosewater and Sugar, and a little Salt, Currans and Spice, and some sweet herbs chopped small, then put in some Marrow or Suet finely shred, so fill the Guts, and boil them.
262. To make an Oatmeal Pudding.
Take the biggest Oatmeal and steep it in warm Cream one night, then put in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice, Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and boil it well, and serve it in with Rosewater, Butter and Sugar.
263. To make Puddings of Wine.
Slice two Manchets into a Pint of White Wine, and let your Wine be first mulled with Spice, and with Limon Pill, then put to it ten Eggs well beaten with Rosewater, some Sugar and a little Salt, with some Marrow and Dates, so bake it a very little, strew Sugar on it, and serve it; instead of Manchet you may use Naples Bisket, which is better.
264. To make Puddings with Hogs Lights.
Parboil them very well, and mince them small with Suet of a Hog, then mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater, Sugar and a little Salt, with some Currans, mingle them well together, and fill the Guts and boil them.
265. To make Stone Cream.
Boil a quart of Cream with whole spice then pour it out into a Dish, but let it be one quarter consumed in the boiling, then stir it till it be almost cold, then put some Runnet into it as for a Cheese, and stir it well together, and colour it with a little Saffron, serve it in with Sack and Sugar.