and sugar to your taste.

_Hog's Puddings, White._ No. 3.

Take two pounds of grated bread; one pint and a half of cream; two
pounds of beef suet and marrow; half a pound of blanched almonds, beat
fine with a gill of brandy; a little rose-water; mace, cloves, and
nutmeg, pounded, a quarter of an ounce; half a pound of currants, well
picked and dried; ten eggs, leaving out half the whites; mix all these
together, and boil them half an hour.

_Kabob, an India ragout._

This dish may be made of any meat, but mutton is the best. Take a slice
from a tender piece, not sinewy, a slice of ginger, and a slice of
onion, put them on a silver skewer alternately, and lay them in a
stewpan, in a little plain gravy. This is the kabob. Take rice and split
peas, twice as much rice as peas; boil them thoroughly together,
coloured with a little turmeric, and serve them up separately or
together. The ginger must be steeped over-night, that you may be able to
cut it.

_Another way._

To make the kabob which is usually served up with pilaw, take a lean
piece of mutton, and leave not a grain of fat or skin upon it; pound it
in a mortar as for forcemeat; add half a clove of garlic and a spoonful
or more of curry-powder, according to the size of the piece of meat, and
the yolk of an egg. Mix all well together; make it into small cakes;
fry it of a light brown, and put it round the pilaw.

_Leg of Lamb, to boil._

Divide the leg from the loin of a hind quarter of lamb; slit the skin
off the leg, and cut out the flesh of one side of it, and chop this
flesh very small; add an equal quantity of shred beef suet and some
sweet-herbs shred small; season with nutmeg, pepper, and salt; break
into it two eggs. Mix all well together, put it into the leg, sew it up,
and boil it. Chop the loin into steaks, and fry them, and, when the leg
is boiled enough, lay the steaks round it. Take some white wine,
anchovies, nutmeg, and a quarter of a pound of butter; thicken with the
yolks of two eggs; pour it upon the lamb, and so serve it up. Boil your
lamb in a cloth.

_Leg of Lamb, with forcemeat._

Slit a leg of lamb on the wrong side, and take out as much meat as
possible, without cutting or cracking the outward skin. Pound this meat
well with an equal weight of fresh suet: add to this the pulp of a dozen
large oysters, and two anchovies boned and clean washed. Season the
whole with salt, black-pepper, mace, a little thyme, parsley, and
sh