*The Art of Cookery^ 
130 
CHAP. VIL 
Of Puddings, 
An oat-pudding to bake* 
OF oats decorticated take two pounds, and of new milk 
enough to drown it, eight ounces of raifins of the fun {toned* 
an equal quantity of currants neatly picked, a pound of fweet 
fuet finely fhred, fix new laid eggs well beat: feafon with nut¬ 
meg, and beaten ginger and fait ; mix it all well together * it 
will make a better pudding than rice. 
*fo make a calf $ foot pudding* 
TAKE of calves feet one pound minced very fine, the fat and 
the brown to be taken out, a pound and a half of fuet, pick 
off all the fkin and {fired it fmall, fix eggs, but half the whites* 
beat them well, the crumb of a halfpenny roll grated, a pound 
of currants clean picked and wafhed, and rubbed in a cloth £ 
milk, as much as will moiften it with the eggs, a handful of 
Hour, a little fait, nutmeg, and fugar, to feafon it to your tafte. 
Boil it nine hours with your meat; when it is done, lay it in 
your difh, and pour melted butter over it. It is very good with 
white wine and fugar in the butter. 
STfl make a pith pudding* 
TAKE a quantity of the pith of an ox, and let it lie all 
night in water to foak out the blood ; the next morning ftrip 
it out of the (kin, and beat it with the back of a fpoon in orange- 
water till it is as fine as pap ; then take three pints of thick 
cream, and boil in it two or three blades of mace, a nutmeg 
quartered, a flick of cinnamon ; then take half a pound of the 
beft Jordan almonds, blanched in cold water, then beat them 
with a little of the cream, and as it dries put in more cream j 
and when they are all beaten, ftrain the cream from them to the 
pith ; then take the yolks of ten eggs, the white of but two* 
beat them very well, and put them to the ingredients: take a 
fpoonful of grated bread, or Naples bifcuit, mingle all thefe to¬ 
gether, with half a pound of fine fugar, and the marrow of four 
