Take part of a leg of pork or veal, pick it clean from the skin or fat,
put to every pound of lean meat a pound of beef-suet, pick'd from the
skins, shred the meat and suet separate and very fine, mix them well
together, add a large handful of green sage shred very small; season it
with pepper and salt, mix it well, press it down hard in an earthen
pot, and keep it for use.--When you use them roll them up with as much
egg as will make them roll smooth; in rolling them up make them about
the length of your fingers, and as thick as two fingers; fry them in
butter, which must be boiled before you can put them in, and keep them
rolling about in the pan; when they are fried through they are enough.


153. _To make an_ AMBLET _of_ COCKLES.

Take four whites and two yolks of eggs, a pint of cream, a little
flour, a nutmeg grated, a little salt, and a jill of cockles, mix all
together, and fry it brown.

This is proper for a side-dish either for noon or night.


154. _To make a common quaking_ PUDDING.

Take five eggs, beat them well with a little salt, put in three
spoonfuls of fine flour, take a pint of new milk and beat them well
together, then take a cloth, butter and flour it, but do not give it
over much room in the cloth; an hour will boil it, give it a turn every
now and then at the first putting in, or else the meal will settle to
the bottom; have a little plain butter for sauce, and serve it up.