The accomplisht cook: or, The art & mystery of cookery

dry the small guts of a hog, sheep, or beefer, and being, finely cleansed for the purpose, steep and fill them, cut the guts a foot long, and fill them three quarters full, tie both ends together, and put them in boiling water, a quarter of an hour will boil them. _Otherways._ Boil the rice first in water, then in milk, after with salt, in cream; then take six eggs, grated bread, good store of marrow minced small, some nutmeg, sugar, and salt; fill the guts and put them into a pipkin, and boil them in milk and rose-water. _Otherways._ Steep it in fair water all night, then boil it in new milk, and drain out the milk through a cullender, then mince a good quantity of beef-suet not too small, and put it into the rice in some bowl or tray, with currans being first boil'd, yolks of eggs, nutmeg, cinamon, sugar, and barberries, mingle all together; then wash the second guts, fill them, and boil them. _To make a Cinamon Pudding._ Take and steep a penny white loaf in a quart of cream, six yolks of eggs, and but two whites, dates, half an ounce of beaten cinamon, and some almond paste. Sometimes add rose-water, salt, and boil'd currans, either bake or boil it for stuffings. _To make a Haggas Pudding._ Take a calves chaldron being well scowred or boiled, mince it being cold, very fine and small, then take four or five eggs, and leave out half the whites, thick cream, grated bread, sugar, salt, currans, rose-water, some beef-suet or marrow, (and if you will) sweet marjoram, time, parsley, and mix all together; then having a sheeps maw ready dressed, put it in and boil it a little. _Otherways._ Take good store of parsley, tyme, savory, four or five onions, and sweet marjoram, chop them with some whole oatmeal, then add to them pepper, and salt, and boil them in a napkin, being boil'd tender, butter it, and serve it on sippets. _To make a Chiveridge Pudding._ Lay the fattest of a hog in fair water and