celery, if you have it, half a quarter of an ounce of whole pepper; let it boil till the meat is enough, then take it up, and if the soop is not enough let it boil till the soop is good; then strain it, set it again to boil, and rub in a good deal of dry mint. Keep the meat hot; when the soop is ready, put in the meat again for a few minutes and let it boil, then serve it away. If you add a piece of the portable soop, it will be very good.
The onion soop you have in the Lent chapter.
To make pork-pudding, or beef, &c.
MAKE a good crust with the dripping, or mutton suet, if you have it, shred fine; make a thick crust, take a piece of salt pork or beef, which has been twenty-four hours in soft water; season it with a little pepper, put it into this cruft, roll it up close, tie it in a cloth, and boil it; if for about four or five pounds, boil it five hours.
And when you kill mutton, make a pudding the same way, only cut the steaks thin; season them with pepper and salt, and boil it three hours, if large; or two hours, if small, and so according to the size.
Apple-pudding mace with the same crust, only pare the apples, core them, and fill your pudding; if large, it will take five hours boiling. When it is enough, lay it in the dish, cut a hole in the top, and stir in butter and sugar; lay the piece on again, and send it to table.
A prune-pudding eats fine, made the fame way, only when the crust is ready, fill it with prunes, and sweeten it according to your fancy; close it up, and boil it two hours.
To make a rice pudding.
TAKE what rice you think proper, tie it loose in a cloth, and boil it an hour: then take it up, and untie it, grate a good deal of nutmeg in, stir in a good piece of butter, and sweeten to your palate. Tie it up close, boil it an hour more, then take it up and turn it into your dish; melt butter, with a little sugar and a little white wine for sauce.
