them of what length you please.

Sometimes for variety you may leave out some of the foresaid herbs,
and put pennyroyal, savory, leeks, a good big onion or two,
marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, _&c._

_To make other Blood Puddings._

Steep great oatmeal in eight pints of warm goose blood, sheeps
blood, calves, or lambs, or fawns blood, and drain it, as is
aforesaid, after three days put to it in every pint as before.

_Other Blood Puddings._

Take blood and strain it, put in three pints of the blood, and two
of cream, three penny manchets grated, and beef-suet cut square like
small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs,
nutmeg, cloves, mace and pepper.

Sometimes for variety, Sugar, Currans, _&c._

_To make a most rare excellent Marrow Pudding in a dish baked,
and garnish the Dish brims with Puff past._

Take the marrow of four marrow bones, two pinemolets or french
bread, half a pound of raisins of the Sun, ready boil'd and cold,
cinamon a quarter of an ounce finely beaten, two grated nutmegs,
sugar a quarter of a pound, dates a quarter of a pound, sack half a
pint, rose-water a quarter of a pint, ten eggs, two grains of
ambergreese, and two of musk dissolved: now have a fine clean deep
large dish, then have a slice of french bread, and lay a lay of
sliced bread in the dish, and stew it with cinamon, nutmeg, and
sugar mingled together, and also sprinkle the slices of bread with
sack and rose-water, & then some raisins of the sun, and some sliced
dates and good big peices of marrow; and thus make two or three lays
of the aforesaid ingredients, with four ounces of musk, ambergreece,
and most marrow on the top, then take two quarts of cream, and
strain it with half a quarter of fine sugar, and a little salt,
(about a spoonful) and twelve eggs, six of the whites taken away:
then set the dish into the oven, temperate, and not too hot, and
bake it very fair and white, and fill it at two several times, and
being baked, scrape fine sugar on it, and serve it hot.

_To make marrow Puddings of Rice and grated Bread._

Steep half a pound of rice in milk all night, then drain it from the
milk, and boil it in a quart of cream; being boild strain it and put
it to half a pound of sugar, beaten nutmeg and mace steeped in rose
water, and put to the foresaid materials eight yolks of eggs, and
five grated manchets, put to it also half a pound of marrow, cut