Liver, and divide it into two parts, then dry herbs or other if you can
minced fine, and put the Herbs into one part with beaten Spice,
Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins
and boil them.

To the other part put preserved Barberries, diced Dates, Currans, beaten
Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well
together, and fill the Skins and boil them.


178. _To make a Chiveridge Pudding._

Take the fattest Guts of your Hog clean scoured, then fluff them with
beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater,
Sugar, and two or three Eggs to make it slide; so fill them, tie them up
like Puddings and boil them; when they are enough serve them.


179. _To make Rice Puddings in Skins._

Take two quarts of Milk and put therein as it is yet cold, two good
handfuls of Rice clean picked and washed, set it over a slow fire and
stir it often, but gently; when you perceive it to swell, let it boil
apace till it be tender and very thick, then take it from the fire, and
when it is cold, put in six Eggs well beaten, some Rosewater and Sugar,
beaten Spice and a little Salt, preserved Barberries and Dates minced
small, some Marrow and Citron Pill; mingle them well together and fill
your Skins, and boil them.