[No. 65. Bacon Roll-pudding.]
Boil a pound of fat bacon for half an hour, and then cut it up into thin slices. Peel six apples and one onion, and cut them in slices. Make two pounds of flour into a stiff dough, roll it out thin; first lay the slices of bacon out all over this, and then upon the slices of bacon spread out the slices of apples and the slices of onion; roll up the paste so as to secure the bacon, etc., in it; place the bolster pudding in a cloth, tied at each end, and let it boil for two hours in a two-gallon pot, with plenty of water.
[No. 66. Rabbit Pudding.]
Skin and wash the rabbit, and cut it up in pieces; fry these brown with a bit of butter, season with chopped onions, parsley, and winter savory, pepper and salt, shake in a good spoonful of flour, moisten with a little ketchup and a gill of water; toss the saucepan about on the fire while the pieces of rabbit boil for about ten minutes, and then pour the whole into a proper sized basin lined with a suet or dripping crust; let the pudding be covered in with some of the paste, put into a baking-dish half full of hot water, and placed in the oven, to bake for an hour and a-half.
[No. 67. Stewed Ox Kidney.]
Cut up the kidney in thin slices, fry them brown with a bit of butter or fat in a frying-pan, over a brisk fire, season with chopped parsley, shalot, pepper and salt, shake in a good table-spoonful of flour, add a few drops of vinegar, and nearly half a pint of water; stir the whole on the fire, while it boils, very gently, for a quarter of an hour; this, with a dish of well-boiled or baked potatoes, will produce a cheap and excellent dinner sufficient for six persons.
[No. 68. Baked Bullock's Heart.]
Wash and wipe the heart, cut it into four pieces, season these with pepper and salt, chopped thyme, and bay-leaves, add about two ounces of dripping, eight onions cut in slices, and four parsnips cut also in slices; let all this be placed in an earthen pot, with a pint of water, and the lid being put on, set the stew in the oven to bake for two hours.
[No. 69. Bullock's Heart Stuffed.]
Chop fine four onions and twelve sage-leaves; put these into a saucepan with a bit of fat or butter, and fry them for a few minutes on the fire; then add eight ounces of crumb of bread, soaked in milk or water, pepper and salt; stir this stuffing on the fire for a few minutes, add one egg, put the stuffing inside the bullock's heart, place a round of greased paper on the stuffing, and fasten it on with four wooden twigs. Next, put the stuffed heart upon an iron trivet in a baking dish, containing peeled potatoes, two ounces of dripping or butter, and half a pint of water; season well with pepper and salt, and while baking let the heart be frequently basted with the fat from the dish. In case you have no oven, send it to the baker's.