164 A GARDEN OF HERBS 



Beef Suet. Tye it very close in your Cloth and boil it very 

 well and when well boiled serve it with plain thick Butter. 

 From The Receipt Book of Charles Carter, Cook to the Duke of 

 Argyll, 1732. 



To MAKE HERB DUMPLINS. Take a Penny Loaf, cut off 

 the out Crust, and the rest in Slices, put to it as much hot 

 Milk as will just wet it, take the Yolks and Whites of six 

 Eggs, beat them with two Spoonfuls of powder Sugar, Half 

 a Nutmeg, and a little Salt, so put it to your Bread; take 

 Half a Pound of Currants well cleaned, put them to your 

 Eggs, then take a Handful of the Mildest Herbs you can get, 

 gather them so equal that the Taste of one be not above the 

 other, wash and chop them very small, put as many of them 

 in as will make a deep Green (don't put any Parsley amongst 

 them, nor any other strong Herb) so mix them all together, 

 and boil them in a Cloth, make them about the Bigness of 

 middling Apples; about Half an Hour will boil them; put 

 them into your Dish, and have a little Candy'd Orange, 

 White-wine, Butter and Sugar for Sauce. Sarah Jackson, 

 The Director, 1754. 



