Beat sixteen eggs very well in a wooden bowl, leaving out six whites, with a little orange-flower water and brandy; then add to them by degrees half a pound of fine sifted sugar; grate in a nutmeg, and a quarter of a pound of Naples biscuit; add a pint of the juice of spinach, and four spoonfuls of the juice of tansy; then put to it a pint of cream. Stir it all well together, and put it in a skillet, with a piece of butter melted; keep it stirring till it becomes pretty thick; then put it in a dish, and bake it half an hour. When it comes out of the oven, stick it with blanched almonds cut very thin, and mix in some citron cut in the same manner. Serve it with sack and sugar, and squeeze a Seville orange over it. Turn it out in the dish in which you serve it bottom upwards.
Another way.
Take five ounces of grated bread, a pint of milk, five eggs, a little nutmeg, the juice of tansy and spinach, to your taste, a quarter of a pound of butter, some sugar, and a little brandy; put it in a saucepan, and keep it stirring on a gentle fire till thick. Then put it in a dish and bake it; when baked, turn it out, and dust sugar on it.
Tapioca Pudding.
Take a small tea-cupful of tapioca, and rather more than half that quantity of whole rice; let it soak all night in water, just enough to cover it; then add a quart of milk: let it simmer over a slow fire, stirring it every five minutes till it looks clear. Let it stand till quite cold; then add three eggs, well beaten with sugar, and grated lemon-peel, and bake it. It is equally good cold or hot.
Neat’s Tongue Pudding.
Boil a neat’s tongue very tender; when cold, peel and shred it very fine, after grating as much as will cover your hand. Add to it some beef suet and marrow. Take some oranges and citron, finely cut, some cloves, nutmeg, and mace, not forgetting salt to your taste, twenty-four eggs, half the whites only, some sack, a little rose-water, and as much boiled cream as will make the whole of proper thickness. Then put in two pounds of currants, if your tongue be large.
Quatre Fruits.
Take picked strawberries, black currants, raspberries, and the little black cherries, one pound of each, and two quarts of brandy. Infuse the whole together, and sweeten to taste. When it has stood a sufficient time, filter through a jelly-bag till the liquor is quite clear.