little salt, some currants, and then beat some eggs in a little sack,
and some sugar, and mix all together, and knead it as stiff as for
manchet, and make it up in the form and size of a turkey-egg, but a
little flatter; then take a pound of butter, and put it in a dish, and
set the dish over a clear fire in a chafing-dish, and rub your butter
about the dish till 'tis melted; put your puddings in, and cover the
dish, but often turn your puddings, until they are all brown alike,
and when they are enough, scrape sugar over them, and serve them up
hot for a side dish.

You must let the paste lie a quarter of an hour before you make up
your puddings.

_To make a Spread-Eagle pudding_:--Cut off the crust of three
half-penny rolls, then slice them into your pan; then set three pints
of milk over the fire, make it scalding hot, but not boil; so pour it
over your bread, and cover it close, and let it stand an hour; then
put in a good spoonful of sugar, a very little salt, a nutmeg grated,
a pound of suet after 'tis shred, half a pound of currants washed and
picked, four spoonfuls of cold milk, ten eggs, but five of the whites;
and when all is in, stir it, but not till all is in; then mix it well,
butter a dish; less than an hour will bake it.

_To make a Cabbage Pudding_:--Take two pounds of the lean part of a
leg of veal; take of beef-suet the like quantity; chop them together,
then beat them together in a stone mortar, adding to it half a little
cabbage, scalded, and beat that with your meat; then season it with
mace and nutmeg, a little pepper and salt, some green gooseberries,
grapes, or barberries in the time of year. In the winter put in a
little verjuice; then mix all well together, with the yolks of four or