RED-HERRINGS BROYLED
My Lord d'Aubigny eats Red-herrings thus broiled. After they are opened and prepared for the Gridiron, soak them (both sides) in Oyl and Vinegar beaten together in pretty quantity in a little Dish. Then broil them, till they are hot through, but not dry. Then soak them again in the same Liquor as before, and broil them a second time. You may soak and broil them again a third time; but twice may serve. They will be then very short and crisp and savoury. Lay them upon your Sallet, and you may also put upon it, the Oyl and Vinegar, you soaked the Herrings in.
AN OAT-MEAL-PUDDING
Take a Pint of Milk; and put to it a Pint of large or midling Oat-meal; let it stand upon the fire, until it be scalding hot: Then let it stand by and soak about half an hour: Then pick a few sweet Herbs and shred them, and put in half a pound of Currants, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs. 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. 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. Scrape Sugar on it, and serve it up.