Take three pints of Cream, and boil it with a Nutmeg quartered, three or four leaves of large Mace, and a stick of Cinnamon.  Then take half a pound of Almonds, beat them and strain them with the Cream.  Then take a few fine Herbs, beat them and strain them to the Cream, which came from the Almonds.  Then take two or three spoonfuls (or more) of Chickens blood; and two or three spoonfuls of grated-bread, and the Marrow of six or seven bones, with Sugar and Salt, and a little Rose-water.  Mix all together, and fill your Puddings.  You may put in eight or ten Eggs, with the whites of two well-beaten.  Put in some Musk or Ambergreece.

TO MAKE PITH PUDDINGS

Take a good quantity of the pith of Oxen, and let it lie all night in water to soak out the blood.  The next morning, strip it out of the skin, and so beat it with the back of a spoon, till it be as fine as Pap:  You must beat a little Rose-water with it.  Then take three pints of good thick Cream, and boil it with a Nutmeg quartered, three or four leaves of large Mace; and a stick of Cinnamon.  Then take half a pound of the best Jordan Almonds.  Blanch them in cold water all night; then beat them in a Mortar with some of your Cream; and as they grow dry, still put in more Cream; and when they be well beaten, strain the Cream from the Almonds into the Pith.  Then beat them still, until the Cream be done, and strain it still to the pith.  Then take the yolks of ten Eggs, with the Whites of two; beat them well, and put them to your former Ingredients.  Then take a spoonful of grated-bread.  Mingle all these together, with half a pound of fine-sugar, the Marrow of six or seven bones, and some Salt, and so fill your Puddings.

They will be much the better, if you put in some Ambergreece.

RED-HERRINGS BROYLED

My Lord d’Aubigny eats Red-herrings thus broiled.  After they are opened and prepared for the Gridiron, soak them (both sides) in Oyl and Vinegar beaten together in pretty quantity in a little Dish.  Then broil them, till they are hot through, but not dry.  Then soak them again in the same Liquor as before, and broil them a second time.  You may soak and broil them again a third time; but twice may serve.  They will be then very short and crisp and savoury.  Lay them upon your Sallet, and you may also put upon it, the Oyl and Vinegar, you soaked the Herrings in.

AN OAT-MEAL-PUDDING

Take a Pint of Milk; and put to it a Pint of large or midling Oat-meal; let it stand upon the fire, until it be scalding hot:  Then let it stand by and soak about half an hour:  Then pick a few sweet Herbs and shred them, and put in half a pound of Currants, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs.  These put into a bag, and boiled, do make a very good Pudding.