elly of Mutton or
Chickens, &c.

AN EXCELLENT BAKED PUDDING

Slice thin two peny-roles, or one, of French-bread, the tender part. Lay it
in a dish or pan. Pour upon it a quart of Cream, that hath been well
boiled. Let it stand almost half an hour, till it be almost cold. Then stir
the bread and Cream very well together, till the bread be well broken and
Incorporated. (If you have no French bread, take stale Kingston bread,
grated) add to this two spoonfuls of fine Wheat-flower, the yolks of four
Eggs, and the whites of two; a Nutmeg--grated small; Sugar to your tast; a
little Salt, and the Marrow of two bones a little shreded. Stir all these
together; then pour it into a dish greased over with Butter, and set it
uncovered in the Oven to bake. About half an hour will serve, and give the
top a yellow crispiness. Before you put in the Marrow, put in a quarter of
a pound and a half of Raisins of the Sun, and as much of Currants; Ordering
them so, that they may not fall to the bottom, but be all about the
pudding.

MY LADY OF PORTLAND'S MINCED PYES

Take four pounds of Beef, Veal or Neats-Tongues, and eight pounds of Suet;
and mince both the meat and Suet very small, befor you put them together.
Then mingle them well together and mince it very small, and put to it six
pounds of Currants washed and picked very clean. Then take the Peel of two
Limons, and half a score of Pippins, and mince them very small. Then take
above an Ounce of Nutmegs, and a quarter of an Ounce of Mace, some Cloves
and Cinnamon, and put them together, and sweeten them with Rose-water and
Sugar. And when you are ready to put them into your Paste, take Citron and
Orangiadoe, and slice them very thin, and lay them upon the meat. If you
please, put dates upon the top of them. And put amongst the meat an Ounce
of Caraway seeds. Be sure you have very fine Paste.

My Lady of Portland told me since, that she finds Neats-tongues to be the
best flesh for Pies. Parboil them first. For the proportion of the
Ingredients she likes best to take equal parts of flesh, of suet, of
currants and of Raisins of the Sun. The other things in proportion as is
said above. You may either put the Raisins in whole, or stone the greatest
part, and Mince them with the Meat. Keep some whole ones, to lay a bed of
them at the top of the Pye, when all is in. You will do well to stick the
Candid Orange-peel, and green Citron-peel into the meat. You may put a
little Sack or Greek