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

salt to scowr them, then take the longest and fattest gut, and stuff it with nutmeg, sugar, ginger, pepper, and slic't dates, cut them and serve them to the table. _To make Leveridge Puddings._ Boil a hogs liver, and let it be thorowly cold, then grate and sift it through a cullender, put new milk to it and the fleck of a hog minced small put into the liver, and some grated bread, divide the meat in two parts, then take store of herbs, mince them fine, and put the herbs into one part with nutmeg, mace, pepper, anniseed, rosewater, cream, and eggs, fill them up and boil them. To the other part or sort put barberries, slic't dates, currans, cream, and eggs. _Other Leveridge Puddings._ Boil a hogs liver very dry, and when it is cold grate it and take as much grated manchet as liver, sift them through a cullender; and season them with cloves, mace, and cinamon, as much of all the other spices, half a pound of sugar, a pound and a half of currans, half a pint of rose-water, three pound of beef suet minced small, eight eggs and but four whites. _A Swan or Goose Pudding._ Strain the swan or goose blood, and steep with it oatmeal or grated bread in milk or cream, with nutmeg, pepper, sweet herbs minced, suet, rose-water, minced lemon peels very small and a small quantity of coriander-seed. This for a Pudding in a swan or gooses neck. _To make a Farsed Pudding._ Mince a leg of mutton with sweet herbs, grated bread, minced dates, currans, raisins of the sun, a little orangado or preserved lemon sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger, mingle all together with some cream, and raw eggs, and work it together like a pasty, then wrap the meat in a caul of mutton or veal, and so you may either boil or bake them. If you bake them, indorse them with yolks of eggs, rose-water, and sugar, and stick them with little sprigs of rosemary and cinamon. _To make a Pudding of