To make a suet-pudding.
GET a pound of suet shred fine, a pound of flour, a pound of currants picked clean, half a pound of raisins stoned, two tea-spoonfuls of beaten ginger, and a spoonful of tincture of saffron; mix all together with salt water very thick; then either boil or bake it.
A liver-pudding boiled.
GET the liver of a sheep when you kill one, and cut it as thin as you can, and chop it; mix it with as much suet shred fine, half as many crumbs of bread or biscuit grated, season it with some sweet-herbs shred fine, a little nutmeg grated, a little beaten pepper, and an anchovy shred fine; mix all together with a little salt, or the anchovy liquor, with a piece of butter, fill the crust and close it. Boil it three hours.
To make an oatmeal pudding.
GET a pint of oatmeal once cut, a pound of suet shred fine, a pound of currants, and half a pound of raisins storied; mix all together well with a little salt, tie it in a cloth, leaving room for the swelling.
To lake an oatmeal-pudding.
BOIL a quart of water, season it with a little salt; when the water boils, stir in the oatmeal till it is so thick you can’t easily stir your spoon; then take it off the fire, stir in two spoonfuls of brandy, or a gill of mountain, and sweeten it to your palate. Grate in a little nutmeg, and stir in half a pound of currants clean washed and picked; then butter a pan, pour it in, and if, bake it half an hour.
A rice-pudding baked.
BOIL a pound of rice just till it is tender; then drain all the water from it as dry as you can, but don’t squeeze it; then stir in a good piece of butter, and sweeten to your palate. Grate a small nutmeg in, stir it all well together, butter a pan, and pour it in and bake it. You may add a few currants for change.
