ps, that you may be
sure, they burn not to the pan. You must put no more Collops into one pan,
at once, then meerly to cover it with one Lare; that the Collops may not
lye one upon another.

BLACK PUDDINGS

Take three pints of Cream, and boil it with a Nutmeg quartered, three or
four leaves of large Mace, and a stick of Cinnamon. Then take half a pound
of Almonds, beat them and strain them with the Cream. Then take a few fine
Herbs, beat them and strain them to the Cream, which came from the Almonds.
Then take two or three spoonfuls (or more) of Chickens blood; and two or
three spoonfuls of grated-bread, and the Marrow of six or seven bones, with
Sugar and Salt, and a little Rose-water. Mix all together, and fill your
Puddings. You may put in eight or ten Eggs, with the whites of two
well-beaten. Put in some Musk or Ambergreece.

TO MAKE PITH PUDDINGS

Take a good quantity of the pith of Oxen, and let it lie all night in water
to soak out the blood. The next morning, strip it out of the skin, and so
beat it with the back of a spoon, till it be as fine as Pap: You must beat
a little Rose-water with it. Then take three pints of good thick Cream, and
boil it with a Nutmeg quartered, three or four leaves of large Mace; and a
stick of Cinnamon. Then take half a pound of the best Jordan Almonds.
Blanch them in cold water all night; then beat them in a Mortar with some
of your Cream; and as they grow dry, still put in more Cream; and when they
be well beaten, strain the Cream from the Almonds into the Pith. Then beat
them still, until the Cream be done, and strain it still to the pith. Then
take the yolks of ten Eggs, with the Whites of two; beat them well, and put
them to your former Ingredients. Then take a spoonful of grated-bread.
Mingle all these together, with half a pound of fine-sugar, the Marrow of
six or seven bones, and some Salt, and so fill your Puddings.

They will be much the better, if you put in some Ambergreece.

RED-HERRINGS BROYLED

My Lord d'Aubigny eats Red-herrings thus broiled. After they are opened and
prepared for the Gridiron, soak them (both sides) in Oyl and Vinegar beaten
together in pretty quantity in a little Dish. Then broil them, till they
are hot through, but not dry. Then soak them again in the same Liquor as
before, and broil them a second time. You may soak and broil them again a
third time; but twice may serve. They will be then very short and crisp and
savoury. Lay them upon