English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

stirring it about whilst it be thick, but don't let it boil; take half a pound of currans, wash them very well, and plump them, then put them to your custard; you must let your custard be as thick as will bear the currans that they don't sink to the bottom; when you are going to dish it up, put in a large glass of sack, stir it very well, and serve it up in a china bason. 281. _To make a Dish of_ MULL'D MILK. Boil a quart of new milk with a stick of cinnamon, then put to it a pint of cream, and let them have one boil together, take eight eggs, (leave out half of the whites and all the strains) beat them very well, put to them a jill of milk, mix all together, and set it over a slow fire, stir it whilst it begins to thicken like custard, sweeten it to your taste, and grate in half a nutmeg; then put it into your dish with a toast of white bread. This is proper for a supper. 282. _To make_ LEATCH. Take two ounces of isinglass and break it into bits, put it into hot water, then put half a pint of new milk into the pan with the isinglass, set it on the fire to boil, and put into it three or four sticks of good cinnamon, two blades of mace, a nutmeg quartered, and two or three cloves, boil it till the isinglass be dissolved, run it through a hair-sieve into a large pan, then put to it a quart of cream sweetened to your taste with loaf sugar, and boil them a while together; take a quarter of a pound of blanch'd almonds beaten in a rose-water, and strain out all the juice of them into the cream on the fire, and warm it, then take it off and stir it well together; when it has cooled a little take a broad shallow dish and put it into it through a hair-sieve, when it is cold cut it in long