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

end of three days take the groats out and drain them clean; then put to these groats more then a quart of the best cream warmed on the fire; then take some mother of time, spinage, parsley, savory, endive, sweet marjoram, sorrel, strawberry leaves, succory, of each a few chopped very small and mix them with the groats, with a little fennel seed finely beaten, some peper, cloves, mace salt, and some beef-suet, or flakes of the hog cut small. Otherways, you may steep your oatmeal in warm mutton broth, or scalding milk, or boil it in a bag. _To make Andolians._ Soak the hogs guts, and turn them, scour them, and steep them in water a day and a night, then take them and wipe them dry, and turn the fat side outermost. Then have pepper, chopped sage, a little cloves and mace, beaten coriander-seed, & salt; mingle all together, and season the fat side of the guts, then turn that side inward again, and draw one gut over another to what bigness you please: thus of a whole belly of a fat hog. Then boil them in a pot or pan of fair water, with a piece of interlarded bacon, some spices and salt; tye them fast at both ends, and make them of what length you please. Sometimes for variety you may leave out some of the foresaid herbs, and put pennyroyal, savory, leeks, a good big onion or two, marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, _&c._ _To make other Blood Puddings._ Steep great oatmeal in eight pints of warm goose blood, sheeps blood, calves, or lambs, or fawns blood, and drain it, as is aforesaid, after three days put to it in every pint as before. _Other Blood Puddings._ Take blood and strain it, put in three pints of the blood, and two of cream, three penny manchets grated, and beef-suet cut square like small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs, nutmeg, cloves, mace and pepper. Sometimes for variety, Sugar, Currans, _&c._ _To make a most rare excellent Marrow