rants clean washed, half a pint of red wine, mix all well together, and make a pie. Bake it an hour, it is very rich.
To make dumplings when you have white bread.
TAKE the crumb or a two-penny-loaf grated fine, as much beef-suet shred as fine as possible, a little salt, half a small nutmug grated, a large spoonful of sugar, beat two eggs with two spoonfuls of sack, mix all well together and roll them up as big as a a turkey's egg. Let the water boil, and throw them in. Half an hour will boil them. For sauce, melt butter with a little sack, lay the dumplings in a dish, pour the sauce over them, and strew sugar all over the dish.
There are very pretty, either at land or sea. You must observe to rub your hands with flour, when you make them up.
The portable soop to carry abroad, you have in the Sixth Chapter.
C H A P. XII.
Of Hogs-Puddings, Sausages, &c.
To make almond hogs-puddings.
TAKE two pounds of beef-suet or marrow, shred very small, a pound and a half of almonds blanched, and beat very fine with rose-water, one pound of grated bread, a pound and a quarter of fine sugar, a little salt, half an ounce of mace, nutmegs and cinnamon together, twelve yolks of eggs, four whites, a pint of sack, a pint and a half of thick cream, some rose or orange-flower water; boil the cream, tie the saffron in a bag, and dip in the cream, to colour it. First beat your eggs very well; then stir in your almonds, then the spice, the salt, and suet, and mix all your ingredients together; fill your guts but half full, put some bits of citron in the guts as you fill them, tie them up and boil them a quarter of an hour.
Another
