with a cloth, put your eggs into a pan, just to cover your pan bottom,
lay the clare in leaf by leaf, whilst you have covered your pan all
over; take a spoon, and pour over every leaf till they are all covered;
when it is done lay the brown side upwards, and serve it up.


167. _To make a_ LIVER PUDDING.

Take a pound of grated bread, a pound of currans, a pound and a half of
marrow and suet together cut small, three quarters of a pound of sugar,
half an ounce of cinnamon, a quarter of an ounce of mace, a pint of
grated liver, and some salt, mix all together; take twelve eggs, (leave
out half of the whites) beat them well, put to them a pint of cream,
make the eggs and cream warm, then put it to the pudding, stuff and
stir it well together, so fill them in skins; put to them a few
blanch'd almonds shred fine, and a spoonful or two of rose-water, so
keep them for use.


168. _To make_ OATMEAL FRITTERS.

Boil a quart of new milk, steep a pint of fine flour or oatmeal in it
ten or twelve hours, then beat four eggs in a little milk, so much as
will make like thick blatter, drop them in by spoonfuls into fresh
butter, a spoonful of butter in a cake, and grate sugar over them; have
sack, butter and sugar for sauce.


169. _To make_ APPLE DUMPLINGS.