of Sheeps blood, and a quart of Cream; ten Eggs, the yolks and
the whites beaten well together; stir all this Liquor very well, then
thicken it with grated Bread, and Oat-meal finely beaten, of each a like
quantity; Beef-suet finely shred and Marrow in little lumps: season it with
a little Nutmeg and Cloves and Mace mingled with Salt, a little
Sweet-marjoram, Thyme and Peny-royal shred very well together, and mingle
them with the other things: Some put in a few Currants; then fill them in
cleansed guts, and boil them carefully.

A RECEIPT TO MAKE WHITE PUDDINGS

Take a fillet of Veal, and a good fleshy Capon; then half rost them both,
and take off their skins: which being done, take only the wings and brawns
with an equal proportion of Veal, which must be shred very small as is done
for Sassages. To this shred half a pound of the belly part of interlarded
Bacon, and half a pound of the finest leaf (_la panne_) of Hog cleared from
the skin; then take the yolks of eighteen or twenty Eggs, and the whites of
six well beaten with as much Milk and Cream, as will make it of convenient
thickness; and then season it with Salt, Cloves, Nutmeg, Mace, Pepper, and
Ginger, if you please. The Puddings must be boiled in half Milk and half
water. You are to use small-guts, such as for white-Marrow-puddings, and
they are to be cleansed in the Ordinary manner; and filled very lankley;
for they will swell much in the boiling, and break if they be too full.

TO MAKE AN EXCELLENT PUDDING

Take of the Tripes of Veal the whitest and finest you can find; wash them
well, and let them lie in fair Fountain or River water, till they do not
smell like Tripes. This done, cut them so small as is necessary to pass
through a Funnel. Take also one or two pounds of Pork, that hath not been
salted, and cut it as small as the Tripes, and mingle them altogether;
which season with Salt, White-pepper, Anis-seeds beaten and
Coriander-seeds; Then make a Liaison with a little Milk and yolks of Eggs;
and after all is well mingled and thickned, as it ought to be, you must
fill with it the greatest guts of a Hog, that may be had, with a Funnel of
White iron, having first tyed the end of the gut below. Do not fill it too
full, for fear they should break in the boiling, but leave room enough for
the flesh to swell. When you are going to boil them, put them into a Kettle
with as much Milk as will cover and boil them, being boiled, let them lie
in the liquor till