five eggs well beaten; then wrap it up in green cabbage leaves; tye a
cloth over it, boil it an hour: melt butter for sauce.

_To make a Calf's Foot Pudding_:--Take two calf's feet finely shred;
then of biskets grated, and stale mackaroons broken small, the
quantity of a penny loaf; then add a pound of beef-suet, very finely
shred, half a pound of currants, a quarter of a pound of sugar; some
cloves, mace and nutmeg, beat fine; a very little salt, some sack and
orange-flower-water, some citron and candied orange-peel; work all
these well together, with yolks of eggs; if you boil it, put it in the
caul of a breast of veal, and tie it over with a cloth; it must boil
four hours. For sauce, melt butter, with a little sack and sugar; if
you bake it, put some paste in the bottom of the dish, but none on the
brim; then melt half a pound of butter, and mix with your stuff, and
put it in your dish, and stick lumps of marrow in it; bake it three or
four hours; scrape sugar over it, and serve it hot.

_To make a Chestnut Pudding_:--Take a dozen and half of chestnuts, put
them in a skillet of water, and set them on the fire till they will
blanch; then blanch them, and when cold, put them in cold water, then
stamp them in a mortar, with orange-flower-water and sack, till they
are very small; mix them in two quarts of cream, and eighteen yolks of
eggs, the whites of three or four; beat the eggs with sack, rose-water
and sugar; put it in a dish with puff-paste; stick in some lumps of
marrow or fresh butter, and bake it.

_To make a Brown-bread Pudding_:--Take half a pound of brown bread,
and double the weight of it in beef-suet; a quarter of a pint of
cream, the blood of a fowl, a whole nutmeg, some cinnamon, a spoonful
of sugar, six yolks of eggs, three whites: mix it all well together,