166 
The Art of Cookery 9 
To make pretty almond puddings . 
TAKE a pound and a half pf blanched almonds, beat them 
fine with a little role-water, a pound of grated bread, a pound 
and a quarter of line fugar, a quarter of an ounce of cinnamon* 
and a large nutmeg beat fine, half a pound of melted butter, 
mixed with the yolks of eggs, and four whites beat fine, a pint of 
fack, a pint and a half of cream, fome rofe or orange-flower- 
water ; boil the cream and tie a little bag of faffron, and dip in 
the cream to colour it. Firfl beat your eggs very well, and mix 
with your batter ; beat it up, then the fpice, then the almonds, 
then the rofe-water and wine by degrees, beating it all the time, 
then the fugar, and then the cream by degrees, keeping it flir¬ 
ting, and a quarter of a pound of vermicella. Stir all together, 
have fome hog’s guts nice and clean, fill them only half full, and 
as you putin the ingredients here and there, put in a bit of ci¬ 
tron ; tie both ends of the gut tight, and boil them about a quar¬ 
ter of an hour. You may add currants for change. 
To make fried toafts . 
TAKE a penny loaf, cut it into flices a quarter of an inch 
thick round ways, toafl them, and then take a pint of cream 
and three eggs, half a pint of fack, fome nutmeg, and fweetened 
to your tafte. Steep the toafls in it for three or four hours, then 
have ready fome butter hot in a pan, put in the toafls and fry 
them brown, lay them in a difh, melt a little butter, and then 
mix what is left ; if none, put in fome wine and fugar, and pour 
over them. They make a pretty plate or fide difh for fupper. 
To few a brace of carp . 
SCRAPE them very dean, then gut them, waft them and 
the roes in a pint of good Hale beer, to preferve all the blood, 
and boil the carp with a little fait ill the water. 
In the mean time {train the beer, and put it into a faucepan, 
with a pint of red wine, two or three blades of mace, fome 
whole pepper, black and white, an onion Hack with cloves, 
half a nutmeg bruifed, a bundle of fweet-herbs, a piece of le¬ 
mon-peel as big as a fixpence, an anchovy, a little piece of 
horfe-raddifh. Let thefe boil together foftly for a quarter of an 
hour, covered clofe ; then fir a in. it, and add to it half the hard 
roe beat to pieces, two or three fpoonfuls of catchup, a quarter 
of a pound of freft butter, and a fpopnful' of muftroom pickle, 
let it boil, and keep flirting, it till the fauce is thick and enough. 
