Page:Art of Cookery 1774 edition.djvu/168



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.

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.

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