Page:Art of Cookery 1774 edition.djvu/287

Rh TAKE a pound of beef marrow chopped fine, half a pound of sweet almonds blanched, and beat fine with a little orange-flower or rose-water, half a pound of white bread grated fine, half a pound of currants clean washed and picked, a quarter of a pound of fine sugar, a quarter of an ounce of mace, nutmegs and cinnamon together, of each an equal quantity, and half a pint of sack: mix all well together, with half a pint of good cream, and the yolks of four eggs. Fill your guts half full, tie them up, and boil them a quarter of an hour. You may leave out the currants for change; but then you must add a quarter of a pound more of sugar. HALF a pint of cream, a quarter of a pound of sugar, a quarter of a pound of currants, the crumb of a halfpenny roll grated fine, six large pippins pared and chopped fine, a gill of sack, or two spoonfuls of rose-water, six bitter almonds blanched and beat fine, the yolks of two eggs, and one white beat fine; mix all together, fill the guts better than half full, and boil them a quarter of an hour. TAKE three pounds of grated bread to four pounds of beef-suet finely shred, two pounds of currants clean picked and washed, cloves, mace, and cinnamon, of each a quarter of an ounce finely beaten, a little fair, a pound and a halt of sugar, a pint of sack, a quart of cream, a little rose-water, twenty eggs well beaten, but half the whites; mix all these well together, fill the guts half full, boil them a little, and prick them as they boil, to keep them from breaking the guts. Take them up upon clean cloths, then lay them on your dish; or when you use them, boil them a few minutes, or eat them cold. FIRST, before you kill your hog, get a peck of gruts, boil then half an hour in water, then drain them, and put them into a clean tub or large pan; then kill your hog, and save two quarts of the blood of the hog, and keep stirring it till the blood is quite cold; then mix it with your gruts, and stir them, well together. Season with a large spoonful of salt, a quarter of an