half an hour; if it be boiled you must put it in boiling water, and let
it have one boil, then lie it in a dripping-pan and baste it; when you
lay it upon the dish split the tail, and lay it on each side, so serve
it up with melted butter in a china cup.


130. _To make a_ QUAKING PUDDING.

Take eight eggs and beat them very well, put to them three spoonfuls of
London flour, a little salt, three jills of cream, and boil it with a
stick of cinnamon and a blade of mace; when it is cold mix it to your
eggs and flour, butter your cloth, and do not give it over much room in
your cloth; about half an hour will boil it; you must turn it in the
boiling or the flour will settle, so serve it up with a little melted
butter.


131. _A_ HUNTING PUDDING.

Take a pound of fine flour, a pound of beef-suet shred fine, three
quarters of a pound of currans well cleaned, a quartern of raisins
stoned and shred, five eggs, a little lemon-peel shred fine, half a
nutmeg grated, a jill of cream, a little salt, about two spoonfuls of
sugar, and a little brandy, so mix all well together, and tie it up
right in your cloth; it will take two hours boiling; you must have a
little white wine and butter for your sauce.


132. _A_ CALF'S-FOOT PUDDING.