[ To make a Farsed Pudding.]
Mince a leg of mutton with sweet herbs, grated bread, minced dates, currans, raisins of the sun, a little orangado or preserved lemon sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger, mingle all together with some cream, and raw eggs, and work it together
like a pasty, then wrap the meat in a caul of mutton or veal, and so you may either boil or bake them. If you bake them, indorse them with yolks of eggs, rose-water, and sugar, and stick them with little sprigs of rosemary and cinamon.
[ To make a Pudding of Veal.]
Mince raw veal very fine, and mingle it with lard cut into the form of dice, then mince some sweet marjoram, penniroyal, camomile, winter-savory, nutmeg, ginger, pepper, salt, work all together with good store of beaten cinamon, sugar, barberries, sliced figs, blanched almonds, half a pound of beef-suet finely minced, put these into the guts of a fat mutton or hog well cleansed, and cut an inch and a half long, set them a boiling in a pipkin of claret wine with large mace; being almost boil’d, have some boil’d grapes in small bunches, and barberries in knots, then dish them on French bread being scalded with the broth of some good mutton gravy, and lay them on garnish of slic’t lemons.
[ To make a Pudding of Wine in guts.]
Slice the crumbs, of two manchets, and take half a pint of wine, and some sugar, the wine must be scalded; then take eight eggs, and beat them with rose-water, put to them sliced dates, marrow, and nutmeg, mix all together, and fill the guts to boil.
[ Bread Puddings in guts.]
Take cream and boil it with mace, and mix beaten almonds with rose-water, then take cream, eggs, nutmeg, currans, salt, and marrow, mix them with as much bread as you think fit, and fill the guts.