To the other part put preserved Barberries, diced Dates, Currans, beaten
Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well
together, and fill the Skins and boil them.
178. _To make a Chiveridge Pudding._
Take the fattest Guts of your Hog clean scoured, then fluff them with
beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater,
Sugar, and two or three Eggs to make it slide; so fill them, tie them up
like Puddings and boil them; when they are enough serve them.
179. _To make Rice Puddings in Skins._
Take two quarts of Milk and put therein as it is yet cold, two good
handfuls of Rice clean picked and washed, set it over a slow fire and
stir it often, but gently; when you perceive it to swell, let it boil
apace till it be tender and very thick, then take it from the fire, and
when it is cold, put in six Eggs well beaten, some Rosewater and Sugar,
beaten Spice and a little Salt, preserved Barberries and Dates minced
small, some Marrow and Citron Pill; mingle them well together and fill
your Skins, and boil them.
180. _To make a stewed Pudding._
Take the yolks of three Eggs and one White, six spoonfuls of sweet
Cream, a little beaten spice, and a quarter of a pound of Sewet minced
fine, a quarter of a pound of Currans, and a little grated bread,
Rosewater, Sugar and Salt; mingle them well together, and wrap them up
in little pieces of the Cawl of Veal, and fasten them with a little
stick, and tie each end with a stick, you may put four in one dish, then
take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar,
three or four blades of large Mace, and one Ounce of Sugar, make this to
boil over a Chafingdish of Coals, then put in your Puddings, and when
they boil, cover them with another Dish, but turn them sometimes, and
when you see that they are enough, take your Puddings and lay them in a
warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and
Butter, and pour over them; garnish your Dish with Limon and Barberries.
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