ANOTHER BAKED PUDDING
Take a Pint and half of good Sweet-cream; set it on the fire, and let it just boil up, take a peny Manchet, not too new, cut off the crust, and slice it very thin, put it into a clean earthen pan, and pour the Cream upon it, and cover it very close an hour or thereabouts, to steep the bread; when it is steeped enough, take four New laid-eggs, yolks and whites, beat them with a spoonful of Rose-water, and two of Sack; grate into it half a Nutmeg, and put into it a quarter of a pound of good white-Sugar finely beaten, stir all this together with the Cream and Bread; then shred very small half a pound of good Beef-kidney-suet, and put this to the rest, and mingle them very well together with a slice or spoon; then size your dish, that you intend to bake it in, and rub the bottom of it with a little sweet-Butter; then put your pudding into it, and take the Marrow of two good bones, and stick it in lumps here and there all over your Pudding; so put it into the oven three quarters of an hour, in which time it will be well baked. Strew on it some fine Sugar, and serve it.
TO MAKE BLACK PUDDINGS
Take a pottle of half-cut Groats; pick them clean, that there may be no husks nor foulness in them; then put them into a Mortar, bruise them a little with a Pestle; then have ready either Milk, or fresh meat-broth boiled up, and the Oat-meal immediately put into it; It must be just so much as will cover it; then cover the thing close that it is in, and let it steep twenty four hours; To this two quarts of Oatmeal, put a pint and half of blood, season it well with Salt, and a little Pepper, and a little beaten Cloves and Mace, eight Eggs, yolks and whites, five pound of Kidney-beef-suet shred, but not too small; then put in of these herbs; Peny-royal, Fennel, Leek-blades, Parsley, Sage, Straw-berry-leaves and Violet leaves, equal parts, in all to the quantity of a good handful; let them be pick'd and washed very clean, and chop'd very small, and mingled well with the former things; Then fill your Puddings.
Make ready your guts in this manner. Cleanse them very well, when they are fresh taken out of the Hog; and after they are well washed and scowred, lay them to soak in fair water three days and three nights, shifting the water twice every day: and every time you shift the water, scour them first with Water and Salt. An hour and a quarter is enough to boil them.
TO PRESERVE PIPPINS IN JELLY, EITHER IN QUARTERS, OR IN SLICES
Take good sound clear Pippins, pare, quarter and coar them; then put them into a skillet of Conduit-water, such a proportion as you intend to make; boil it very well: then let the liquor run from the pulp through a sieve, without forcing, and let it stand till the next morning. Take Orange or Limon peel, and boil in a skillet of water, till they are tender; then rowl them up in a linnen cloth to dry the water well out of them; let them lie so all night. Then take of double refined and finely beaten and searced Sugar a pound to every pint of Pippin Liquor that ran through the sieve, and to every pound of Sugar, and pint of liquor, put ten Ounces of Pippins in quarters or in slices, but cut them not too thin; boil them a little while very fast in the Pippin-liquor, before you put in the Sugar, then strew in the Sugar all over them as it boileth, till it is all in, keeping it still fast boiling, until they look very clear; by that you may know they are enough. While they boil, you must still be scumming them; then put in your juyce of Limon to your last, and Amber, if you please; and after let it boil half a dozen walms, but no more. Then take it from the fire, and have ready some very thin Brown-paper, and clap a single sheet close upon it, and if any scum remain, it will stick to the Paper. Then put your quarters or slices into your Glasses, and strew upon them very small slices of Limon or Orange (which you please) which you had before boiled; then fill up your Glasses with your jelly.
For making your Pippin-liquor, you may take about some fourty Pippins to two quarts of water, or so much as to make your Pippin-liquor strong of the Pippins, and the juyce of about four Limons.
MY LADY DIANA PORTER'S SCOTCH COLLOPS
Cut a leg or two of Mutton into thin slices, which beat very well. Put them to fry over a very quick fire in a pan first glased over, with no more Butter melted in it, then just to besmear a little all the bottom of the Pan. Turn them in due time. There must never be but one row in the pan, nor any slice lying upon another; but every one immediate to the pan. When they are fryed enough, lay them in a hot dish covered, over a Chafing-dish, and pour upon them the Gravy that run out of them into the Pan. Then lay another row of slices in the Pan to fry as before; and when they are enough, put them into the dish to the other. When you have enough, by such repetitions, or by doing them in two or three pans, all at a time; take a Porrenger full of Gravy of Mutton, and put into it a piece of Butter as much a Wall-nut, and a quartered Onion if you will (or rub the dish afterwards with Garlike) and Pepper and Salt, and let this boil to be very hot; then throw away the Onion, and pour this into the dish upon the slices, and let them stew a little together; then squeese an Orange upon it, and serve it up.