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out, and pour over them sack, sugar, and butter melted very thick; cut slips of candy'd orange-peel, or citron, to stick up in them; and slice blanch'd almonds for those that have not sweetmeats.
A very good Tansie.
Take a pint of milk, and a pint of cream, about a pint of juice of spinnage, which must be well dried after washing, before you stamp it; strain it and pour it in; beat fifteen eggs with a little salt, leave out eight whites, drain them into the other things, put in near a pint of grated bread or biscuit, grate in a whole large nutmeg, and as much sugar as will make it very sweet; thicken it over the fire as thick as a hasty pudding, put it into a buttered dish, and a cool oven: Half an hour bakes it.
To make Hog's Puddings
Take a hog's tongue, and some of the lights, with a piece of liver, when all's boiled tender, grate the liver and chop the tongue and lights very small; put this to a gallon of grated bread, three pounds of currants, mace, cinnamon, nutmeg, salt and sugar, nine eggs, leave out four whites, three pound of suet finely shred; wet it with the top of the liquor you boiled your meat in; it must not be too limber: When it is ready fill your skins.
Liver Puddings, very good.
Take the crumb of a two-penny white loaf grated, a pound of marrow, or fresh beef suet, so finely shred as to go thro' a cullender; take a pound of hog's liver boil'd, grate and sift that very fine, boil a quart of cream, with a blade of mace, and sweeten it, grate a nutmeg, and put it to the rest; beat up six eggs with the whites, a little salt, and a spoonful of orange flower water; mix all together and fill your skins: If you love currants, you must plump them before they go in.
Hart's-horn, or Calf's Foot Jelly, the best way.
Take to half a pound of good hart's horn, three
