it half a pint of scalded cream, half a pound of clarified butter, a
handful of flour, a little nutmeg and salt, and five eggs well beaten.
Stir these well together, and fry them in butter or lard. Serve them up
with sugar sifted over them, and a Seville orange or lemon cut and laid
round the dish. This preparation may be made into a pudding, either
baked or boiled, and with currants added or not, as approved. Three
quarters of an hour will bake it, and an hour will boil it.

WHOLE RICE PUDDING. Stew very gently a quarter of a pound of whole rice,
in a pint and a half of new milk. When the rice is tender, pour it into
a basin, stir in a piece of butter, and let it stand till quite cool.
Then put in four eggs, a little salt, some nutmeg and sugar. Boil it an
hour in a basin well buttered.

WILD DUCKS. A wild duck, or a widgeon, will require twenty or
twenty-five minutes roasting, according to the size. A teal, from
fifteen to twenty minutes; and other birds of this kind, in proportion
to their size, a longer or a shorter time. Baste them with butter, and
take them up with the gravy in, sprinkling a little over them before
they are quite done. Serve them up with shalot sauce in a boat, or with
good gravy, and lemons cut in quarters.

WILD FOWL. Season with salt and pepper, and put a piece of butter into
each; but the flavour is best preserved without stuffing. To take off
the fishy taste which wild fowl sometimes have, put an onion, salt, and
hot water, into the dripping pan, and baste them with this for the first
ten minutes: then take away the pan, and baste constantly with butter.
Wild fowl require much less dressing than tame: they should be served of
a fine colour, and well frothed up. A rich brown gravy should be sent in
the dish; and when the breast is cut into slices, before taking off the
bone, a squeeze of lemon, with pepper and salt, is a great improvement
to the flavour.

WILTSHIRE BACON. The way to cure Wiltshire bacon is to sprinkle the
flitch with salt, and let the blood drain off for twenty-four hours.
Then mix a pound and a half of coarse sugar, the same quantity of bay
salt, not quite so much as half a pound of saltpetre, and a pound of
common salt. Rub this mixture well on the bacon, turning it every day
for a month: then hang it to dry, and afterwards smoke it ten days. The
quantity of salts above mentioned is sufficient for the whole hog.

WILTSHIRE CHEESE. This is made of new milk, a li