Take a Pound of Beef Suet, pick'd clean from the Skins and bloody Parts,
and chop it pretty small; then take a Pound of Raisins of the Sun, and
stone them; then shred them, and mix them together: add to them a large
spoonfull of Flour, and six Eggs beaten, a little _Lisbon_ Sugar, some
Salt, and some Cloves, and Mace, beaten. Then mix these well together, and
make two Puddings of them, tied up in Cloths well flour'd; boil them six
Hours, and serve them with Sugar and Butter in Cups. This will cut very
firm, and not taste at all greasy. And if you save one cold, cut it in
Slices, and lay it upon a Grid-Iron, under Beef while it is roasting, and
it eats very well with Beef Gravey hot.



To make a _Venison_ Pasty. From the same.

Take six Pounds of Cambridge potted Butter, and rub it into a peck of
Flour, but do not rub in your Butter too small; and then make it into a
Paste, with Water: then butter your Pan well, and when your Paste is roll'd
out thick, lay it in the Pan, preserving only enough for the Lid. The
_Cambridge_ Butter is mention'd, because it is a little Salt; or else, if
you use fresh Butter, there should be some Salt put into the Crust. When
that is prepar'd, take a side of Venison, and take off the Skin, as close
as can be, and take the Bones out quite free from the Flesh; then cut this
through length-ways, and cut it cross again, to make four Pieces of it;
then strew these Pieces with Pepper and Salt, well mix'd, at discretion:
and after having laid a little of the Pepper and Salt at the bottom of the
Pasty, with some pieces of Butter; then lay in your pieces of Venison, so
that at each Corner the Fat may be placed; then lay some Butter over it, in
pieces, and close your Pasty. When it is ready for the Oven, pour in about