[ To make Oatmeal Pudding-pies.]
Steep oatmeal in warm milk three or four hours, then strain some blood into it of flesh or fish, mix it with cream, and add to it suet minced small, sweet herbs chopped fine, as tyme, parsley, spinage, succory, endive, strawberry leaves, violet leaves, pepper, cloves mace, fat beef-suet, and four eggs; mingle all together, and so bake them.
[ To make an Oatmeal Pudding boil’d.]
Take the biggest oatmeal, mince what herbs you like best and mix with it, season it with pepper and salt, tye it strait in a bag, and when it is boild, butter it and serve it up.
[ Oatmeal Pudding otherwise of fish or flesh blood.]
Take a quart of whole oatmeal, steep it in warm milk over night, & then drain the groats from it, boil them in
a quart or three pints of good cream; then the oatmeal being boil’d and cold, have tyme, penniroyal, parsley, spinage, savory, endive, marjoram, sorrel, succory, and strawberry leaves, of each a little quantity, chop them fine, and put them to the oatmeal, with some fennil-seed, pepper, cloves, mace, and salt, boil it in a napkin, or bake it in a dish, pie, or guts.
Sometimes of the former pudding you may leave out some of the herbs, and add these, penniroyal, savory, leeks, a good big onion, sage, ginger, nutmeg, pepper, salt, either for fish or flesh days, with butter or beef-suet, boil’d or baked in a dish, napkin, or pie.