or Pigeons till only so much time remain, as will serve barely to boil them enough.  If you have Garavanzas, put them in at the first, after they have been soaked with Ashes all night in heat, and well washed with warm water, after they are taken out; or if you will have Cabbage, or Roots, or Leeks, or whole Onions, put them in time enough to be sufficiently boiled.  You may at first put in some Crusts of Bread, or Venison Pye crust.  It must boil in all five or six hours gently, like stewing after it is well boiled.  A quarter or half an hour before you intend to take it off, take out a porrenger full of broth, and put to it some Pepper and five or six Cloves and a Nutmeg, and some Saffran, and mingle them well in it.  Then put that into the pot, and let it boil or stew with the rest a while.  You may put in a bundle of Sweet-herbs.  Salt must be put in as soon as the water is skimmed.

VUOVA LATTATE

Take a quart of good, but fine broth; beat with it very well eight New laid-eggs (whites and all) and put in a little Sugar, and if you will a little Amber, or some Mace, or Nutmeg.  Put all this into a fit Pipkin, and set this in a great one, or a kettle of boiling water, till it be stiffened like a Custard.

VUOVA SPERSA

When some broth is boiling in a Pipkin, pour into it some Eggs well beaten, and they will curdle in a lump, when they are enough; take them out with a holed ladle, and lay them upon the bread in the Minestra.

TO MAKE EXCELLENT BLACK-PUDDINGS

Take a quart of Sheeps blood, and a quart of Cream; ten Eggs, the yolks and the whites beaten well together; stir all this Liquor very well, then thicken it with grated Bread, and Oat-meal finely beaten, of each a like quantity; Beef-suet finely shred and Marrow in little lumps:  season it with a little Nutmeg and Cloves and Mace mingled with Salt, a little Sweet-marjoram, Thyme and Peny-royal shred very well together, and mingle them with the other things:  Some put in a few Currants; then fill them in cleansed guts, and boil them carefully.

A RECEIPT TO MAKE WHITE PUDDINGS

Take a fillet of Veal, and a good fleshy Capon; then half rost them both, and take off their skins:  which being done, take only the wings and brawns with an equal proportion of Veal, which must be shred very small as is done for Sassages.  To this shred half a pound of the belly part of interlarded Bacon, and half a pound of the finest leaf (la panne) of Hog cleared from the skin; then take the yolks of eighteen or twenty Eggs, and the whites of six well beaten with as much Milk and Cream, as will make it of convenient thickness; and then season it with Salt, Cloves, Nutmeg, Mace, Pepper, and Ginger, if you please.  The Puddings must be boiled in half Milk and half water.  You are to use small-guts, such as for white-Marrow-puddings, and they are to be cleansed in the Ordinary manner; and filled very lankley; for they will swell much in the boiling, and break if they be too full.