them with preserved Pippins, and so close them, and fry or bake them,
but when you have closed them you must dip them in the yolks of Eggs,
and that will keep all in; fill some with Goosberries, Rasberries, Curd,
Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing
what you like best, either of them being seasoned before you put them in
according to your mind, and when they are baked or fryed, strew Sugar on
them, and serve them in.


185. _To make an_ Italian _Pudding._

Take a penny white loaf and pare off the crust, then cut it like Dice,
then take some Beef Suet shred small, and half a pound of Raisins of the
Sun stoned, with as many Currans, mingle them together and season them
with beaten Spice and a little Salt, wet them with four Eggs, and stir
them gently for fear of breaking the Bread, then put it in a dish with a
little Cream and Rosewater and Sugar, then put in some Marrow and Dates,
and so butter a dish and bake it, then strew on Sugar and serve it.


186. _To hash Calves Tongues._

Boil them tender and pill them, then lard them with Limon Pill, and lard
them also with fat Bacon, then lay them to the Fire and half rost them;
then put them in a Pipkin with Claret Wine, whole Spice and sliced
Limon, and a few Caraway Seeds, a little Rosemary and a little Salt,
boil all together and serve them in upon Toasts. Thus you may do with
Sheeps Tongues also.