+To make Bread Dumplings+
Take a penny Loaf grated, 6 ounces of fresh Suet, 6 ounces of Currans, half a handfull of Parsley & Pennyroyal, 2 eggs beaten with 3 spoonfulls of Sack, & a large spoonfull of Sugar, & a whole Nutmeg grated. Mix all these together & rowl 'em into 6 Balls & throw 'em into boyling Water half an hour will boyl 'em. Send 'em up wth. melted Butter, Sack, & Sugar.
Broyl'd Stakes in Paper
Cut a Neck of Mutton in Stakes beat 'em flat with a rowling Pin, then take some sweet Herbs, Salt & Nutmeg & ye. yolk of an hard Egg chp't small & crumbs of bread, mix all very well together, & cover ye. Stakes all over with it, then put each stake in a piece of clean white Paper well butter'd, set ye. Gridiron over the fire till tis hot, then lay on your stakes, & turn 'em often lest ye. papers burn. When they are enough serve 'em up in the Papers.
To collar Mutton roasted
Bone 2 Breasts of Mutton, & season 'em with all sorts of Spice, sweet Herbs, Parsley & Spinnage, shred all together & strew it over your Mutton, with a little Pepper & Salt, & a little shred Suet, then rowl it very tight up with Tape & put it on the Spit. Baste it with Beer till you think 'tis half roasted, then baste it with Butter. When 'tis dry cut it in 3 pieces, & serve it up wth. either Gravey or Venison Sauce.
Note: One Breast of Mutton will be enough.
To make fry'd Cream
Take a Quart of good sweet Cream, ye. Yolks of 7 Eggs, a bitt of Lemmon-peel a grated Nutmeg, 2 spoonfulls of Sack, & as much of Orange-Flower Water. Butter your Sauce-pan, & set it over the Fire, stir it all the while one way with a little white Whisk & as you stir it strew in fine Flour very lightly till 'tis thick & smooth & then 'tis boyl'd enough & may by pour'd out upon a Cheese Plate or ?Plazereen, spread it with a knife exactly even abt.half an Inch thick, then cut it in Diamond squares, & fry it in a Pan full of boyling sweet Suet.
To make Brown Bread Pudding +
Grate half a pd of the brownest Bread as much Suet finely shred, 1/2 a pd. of Raisons ston'd, if you please 1/2 a pd. of Currans, 4 Eggs beat with 1 Nutmeg, Salt, & 4 spoonfulls of Cream. Mix all very well together, butter your Bag. & tye it pretty tight, let it boyl 4 hours, you may put in a little Sack if you please.
To Make a Carrot Pudding
Take a Quart of thick Cream & 1/2 a lb of Biscuit, or half-penny roles & grate 'em into your Cream, then grate 3 or 4 carrots, beat in the Yolks & whites of 6 or 8 Eggs, & Nutmeg, Sugar & Salt to your taste, a qr. of a pint of Sack, & allmost half a pd. of Butter; bake it in a Dish that is not very deep.
