i$2 The Art of Cookery, 
the dripping may not be blacked ; fet your ftew~pan On it uricfef 
your meat, and let the dripping drop on the pudding, and the 
heat of the fire come to it, to make it of a fine brown* When 
your meat is done and fent to table, drain all the fat from 
your pudding, and fet it on the fire again to dry a little ; then 
Aide it as dry as you can Into a difh, melt fome butter, and 
pour it into a cup, and fet it in the middle of the pudding. It 
is an excellent good pudding 5 the gravy of the meat eats well 
with it. 
A [leak pudding . 
M AKE a good cruft, with fuet Hired fine with flour, ard 
mix it up with cold water. Seafon it with a little fait, and mak& 
a pretty ftifF cruft, about two pounds of fuet to a quarter cf 
a peck of flour. Let your fteaks be either beef or mutton, well 
feafoned with pepper and fait, make it up as you do an apple™ 
pudding, tie it in a cloth, and put it into the water boiling* 
If it be a large pudding, it will take five hours ; if a fmall one^ 
three hours. This is the heft cruft for an apple-pudding. Pi¬ 
geons eat well this way* 
A vermicelli puddings with marrow\ 
FIRST make your vermicelli; take the yolks of -two eggg 9 \ 
and mix it up with juft as much flour as will make it to a ftiff 
pafte, roil it out as thin as a wafer, let it lie to dry till you can 
roll it up clofe without breaking, then with a {harp knife cut it 
very thin, beginning at the little end. Have ready fome water 
boiling, into which throw the vermicelli; let it boil a minute or 
two at mod ; then throw it into a fieve, have ready a pound 
of marrow, lay a layer of marrow and a layer of vermicelli, and 
fo on till all is laid in the difti. When it is a little cool, beat it 
up very well together, take ten eggs, beat them and mix them 
with the other, grate the crumb of a penny loaf, and mix with 
it a gill cf fade, brandy, or a little rofe-water, a teaTpoonful of 
fait, a fmall nutmeg grated, a little grated lemon-peel, two large 
blades of mace well dried and beat fine, half a pound of currants 
clean wafhed and picked, half a pound of raifins (toned, mix all 
well together, and fweeten to your palate ; lay a good thin cruft 
at the bottom and fides of the difti, pour in the ingredients, and 
bake it an hour and a half in an oven not too hot. You may 
either put marrow or beef-fuet ftired fine, or a pound of butter^ 
which you pleafe. When it conies out of the oven, ftrew fome 
ifine fugar over it, and fend it to table. You may leave out the 
fruity. 
