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

in a silver dish or tosting pan. _To make other Puddings of Turkie or Capon in bags, guts, or for any kind of stuffing, or forcing, or in Cauls_ Take a rost Turky, mince it very small, and stamp it with some almond past, then put some coriander-seed beaten, salt, sugar, rose-water, yolks of eggs raw, and marrow stamped also with it, and put some cream, mace, soked in sack and whitewine, rose-water and sack, strain it into the materials, and make not your stuff to thin, then fill either gut or napkin, or any fouls boil'd, bak'd or rost, or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs, suckers, _&c._ Sheeps Haggas Puddings. _To make a Haggas Pudding in a Sheeps Paunch._ Take good store of Parsley, savory, time, onions, oatmeal groats chopped together, and mingled with some beef or mutton-suet minced together, and some cloves, mace, pepper, and salt; fill the paunch, sow it up, and boil it. Then being boiled, serve it in a dish, and cut a hole in the top of it, and put in some beaten butter with two or three yolks of eggs dissolved in the butter or none. Thus one may do for a Fasting day, and put no suet in it, and put it in a napkin or bag, and being well boiled, butter it, and dish it in a dish, and serve it with sippets. _A Haggas otherways._ Steep the oatmeal over night in warm milk, next morning boil it in cream, and being fine and thick boil'd, put beef-suet to it in a dish or tray, some cloves, mace, nutmeg, salt, and some raisins of the sun, or none, and an onion, somtimes savory, parsley, and sweet marjoram, and fill the panch, _&c._ _Other Haggas Puddings._ Calves panch, calves chaldrons; or muggets being clenged, boil it tender and mince it very small, put to it grated bread, eight yolks of eggs, two or three whites, cream, some sweet herbs, spinage, succory, sorrel, strawberry leaves very small minced; bits of butter, pepper, cloves, mace, cinnamon,