Take two calf's feet, when they are clean'd boil them as you would for
eating; take out all the bones; when they are cold shred them in a
wooden bowl as small as bread crumbs; then take the crumbs of a penny
loaf, three quarters of a pound of beef suet shred fine, grate in half
a nutmeg, take half a pound of currans well washed, half a pound of
raisins stoned and shred, half a pound of sugar, six eggs, and a little
salt, mix them all together very well, with as much cream as will wet
them, so butter your cloth and tie it up tight; it will take two hours
boiling; you may if you please stick it with a little orange, and serve
it up.


133. _A_ SAGOO PUDDING.

Take three or four ounces of sagoo, and wash it in two or three waters,
set it on to boil in a pint of water, when you think it is enough take
it up, set it to cool, and take half of a candid lemon shred fine,
grate in half of a nutmeg, mix two ounces of jordan almonds blanched,
grate in three ounces of bisket if you have it, if not a few
bread-crumbs grated, a little rose-water and half a pint of cream; then
take six eggs, leave out two of the whites, beat them with a spoonful
or two of sack, put them to your sagoo, with about half a pound of
clarified butter, mix them all together, and sweeten it with fine
sugar, put in a little salt, and bake it in a dish with a little
puff-paste about the dish edge, when you serve it up you may stick a
little citron or candid orange, or any sweetmeats you please.


134. _A_ MARROW PUDDING.