280. To make SCOTCH CUSTARD, to eat hot for Supper.

Boil a quart of cream with a stick of cinnamon, and a blade of mace; take six eggs, both yolks and whites (leave out the strains) and beat them very well, grate a long bisket into your cream, give it a boil before you put in your eggs, mix a little of your cream amongst your eggs before you put ’em in, so set it over a slow fire, stirring it about whilst it be thick, but don’t let it boil; take half a pound of currans, wash them very well, and plump them, then put them to your custard; you must let your custard be as thick as will bear the currans that they don’t sink to the bottom; when you are going to dish it up, put in a large glass of sack, stir it very well, and serve it up in a china bason.

281. To make a Dish of MULL’D MILK.

Boil a quart of new milk with a stick of cinnamon, then put to it a pint of cream, and let them have one boil together, take eight eggs, (leave out half of the whites and all the strains) beat them very well, put to them a jill of milk, mix all together, and set it over a slow fire, stir it whilst it begins to thicken like custard, sweeten it to your taste, and grate in half a nutmeg; then put it into your dish with a toast of white bread.

This is proper for a supper.

282. To make LEATCH.

Take two ounces of isinglass and break it into bits, put it into hot water, then put half a pint of new milk into the pan with the isinglass, set it on the fire to boil, and put into it three or four sticks of good cinnamon, two blades of mace, a nutmeg quartered, and two or three cloves, boil it till the isinglass be dissolved, run it through a hair-sieve into a large pan, then put to it a quart of cream sweetened to your taste with loaf sugar, and boil them a while together; take a quarter of a pound of blanch’d almonds beaten in a rose-water, and strain out all the juice of them into the cream on the fire, and warm it, then take it off and stir it well together; when it has cooled a little take a broad shallow dish and put it into it through a hair-sieve, when it is cold cut it in long pieces, and lay it across whilst you have a pretty large dish; so serve it up.

Sometimes a less quantity of isinglass will do, according to the goodness; Let it be the whitest and clearest you can get.

You must make it the day before you want it for use.

283. To make SCOTCH OYSTERS.

Take two pounds of the thick part of a leg of veal, cut it in little bits clear from the skins, and put it in a marble mortar, then shred a pound of beef suet and put to it, and beat them well together till they be as fine as paste; put to it a handful of bread-crumbs and two or three eggs, season it with mace, nutmeg, pepper, and salt, and work it well together; take one part of your forc’d-meat and wrap it in the kell, about the bigness of a pigeon, the rest make into little flat cakes and fry them; the rolls you may either broil in a dripping-pan, or set them in an oven; three is enough in a dish, set them in the middle of the dish and lay the cakes round; then take some strong gravy, shred in a few capers, and two or three mushrooms or oysters if you have any, so thicken it up with a lump of butter, and serve it up hot.  Garnish your dish with pickles.