whole, and if a large piece, let it be in the oven half an hour before you pour in the batter, or else they will be cooked unequally.
Kidney Pudding.
Split and soak 1 or 2 ox kidneys, and season well; line a bason or cloth with a crust, put them in, and boil it two hours and a half; rather less, if in a cloth.
Fish Pudding.
Pound some slices of whiting in a mortar, with ¼ lb. butter; soak slices of 2 French rolls in cold milk, beat them up with pepper and salt, and mix with the fish. Boil this, in a buttered bason, about an hour and a half. Serve melted butter.—Mackerel is made into puddings; for this follow the directions for beef steak pudding.
Black Pudding.
They are made of hog's blood. Salt, strain, and boil it very slowly, or it will curdle, with a little milk or broth, pepper, salt, and minced onion; stir in, by degrees, some dried oatmeal and sliced suet; add what savoury herbs you like, fill the skins, and boil them. Some put in whole rice or grits (parboiled), in place of oatmeal.
Hog's Puddings, White.
Mix ½ lb. almonds blanched and cut in pieces, with 1 lb. grated bread, 2 lbs. beef or mutton suet, 1 lb. currants, some cinnamon and mace, a pint of cream, the yolks of 5 and whites of 2 eggs, some Lisbon sugar, lemon peel, and citron sliced, and a little orange-flower water. Fill the skins rather more than half, and boil in milk and water.
Apple Pudding to Boil.
Make a paste in the proportion of 4 oz. suet, or 2 oz. butter, lard, or dripping, to 8 oz. flour, and a little salt. Some use an egg or two, others cold water only, but it should be a stiff paste. Line a mould, bason, or cloth, with this paste, rolled smooth, put in the apples, pared,
