made Plain and Eafy* 13 2 
^arge bones, and a little fait; fill them in a finall ox or hog’s 
guts, or bake it in a difb, with a puff-pafte under it and round 
the edges. 
To make a marrow pudding . 
TAKE a quart of cream, and three Naples bifciiits, a nut® 
meg grated, the yolks of ten eggs, the whites of fiye well beat, 
and fugar to your tafte; mix all well together, and put a little bit 
of butter in the bottom of your faucepan, then put in your fluff, 
fet it over the fire, and flir it till it is pretty thick, then pour it 
into your pan, with a quarter of a pound of currants that have 
been plumped in hot water, flir it together, and let it fiand all 
night. The next day. make fome fine pafle, and lay at the bottom 
of your difh and round the edges; when the oven is ready, pour 
in your fluff, and lay long pieces of marrow on the top. Half 
an hour will bake it. You may ufe the fluff when cold* 
A boiled fuel pudding . 
TAKE a quart of milk, a pound of fuet fhred finally four 
eggs, two fpoonfuls of beaten ginger, or one of beaten pepper, 
a tea-fpoonful of fait; mix the eggs and flour with a pint of 
the milk very thick, and with the feafoning mix in the reft of 
the milk and the fuet. Let your batter be pretty thick, and boil 
it two hours. 
TAKE a pound of fuet cut in little pieces, not too fine, a 
pound of currants and a pound of raifins ftoned, eight eggs, half 
the whites, the crumb of a penny loaf grated fine, half a nutmeg 
grated, and a tea-fpoonful of beaten ginger, a little fait, a pound 
of flour, a pint of milk ; beat the eggs firft, then half the milk, 
beat them together, and by degrees ftir in the flour and bread to¬ 
gether, then the fuet, fpice, and fruit, and as much milk as will 
mix it well together very thick. Boil it five hours, 
A Torkjhire pudding. 
TAKE a quart of milk, four eggs, and a little fait, make it 
up into a thick batter with flour, like a pancake batter. You 
mufthave a good piece of meat at the fire, take a ftew-pan and 
put fome dripping in, fet it on the fire ; when it boils, pour in 
your pudding ; let it bake on the,fire till you think it is nigh 
enough, then turn a plate upfide down in the dripping-pan, that 
K 2 the 
