CHAP. VII.
Of Puddings.
An oat-pudding to bake.
OF oats decorticated take two pounds, and of new milk enough to drown it, eight ounces of raisins of the sun stoned, an equal quantity of currants neatly picked, a pound of sweet suet finely shred, six new laid eggs well beat: season with nutmeg, and beaten ginger and salt; mix it all well together; it will make a better pudding than rice. An oat-pudding to bake.
To make a calf's foot pudding.
TAKE of calves feet one pound minced very fine, the fat and the brown to be taken out, a pound and a half of suet, pick off all the skin and shred it small, six eggs, but half the whites, beat them well, the crumb of a halfpenny roll grated, a pound of currants clean picked and washed, and rubbed in a cloth; milk, as much as will moisten it with the eggs, a handful of flour, a little salt, nutmeg, and sugar, to season it to your taste. Boil it nine hours with your meat; when it is done, lay it in your dish, and pour melted butter over it. It is very good with white wine and sugar in the butter.
To make a pith pudding.
TAKE a quantity of the pith of an ox, and let it lie all night in water to soak out the blood; the next morning strip it out of the skin, and beat it with the back of a spoon in orange-water till it is as fine as pap; then take three pints of thick cream, and boil in it two or three blades of mace, a nutmeg quartered, a stick of cinnamon; then take half a pound of the best Jordan almonds, blanched in cold water, then beat them with a little of the cream, and as it dried put in more cream; and when they are all beaten, strain the cream from them to the pith; then take the yolks of ten eggs, the white of but two, beat them very well, and put them to the ingredients: take 2 spoonful of grated bread, or Naples biscuit, mingle all these together, with half a pound of fine sugar, and the marrow of four
