12. _To make Oatmeal Pudding._
Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater
and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a
little Salt, then Butter your pan and bake it.
13. _Puddings in Balls to stew or to fry._
Take part of a Leg of Veal, parboil it, and shred it fine with some Beef
Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a
little Salt, a little grated Bread, and one handful of Flower, and with
the yolks of Eggs make them in Balls, and stew them between two Dishes,
with Wine and Butter, or you may make some of them in the shape of
Sausages, and fry them in Butter, so serve them to the Table with Sugar
strewed over them.
14. _To boil Pigeons._
Take your largest Pigeons and cut them in halves, wash them and dry
them, then boil a little water and Salt with some whole Spice, and a
little Faggot of sweet Herbs, then put in your Pigeons and boil them,
and when they are enough, take some boiled Parsley shred small, some
sweet Butter, Claret Wine, and an Anchovy, heat them together, then put
in the yolks of Eggs, and make it thick over the Fire, then put in your
Pigeons into a Dish, garnished with pickled Barberries and raw Parsley,
and so pour over them your Sawce, and serve it to the Table.
15.
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