24+ The Art of Cookery , 
celery, if you have it, half a quarter of an ounce of whole pep¬ 
per; let it boil till the meat is enough, then take it up, .and if 
the foop is not enough let it boil till the foop is good; then 
ftrain it, fet it on again to boil, and rub in a good deal of dry 
mint. Keep the meat hot; when the foop is ready, put in the 
meat again for a few minutes and let it boil, then ferve it away. 
If you add a piece of the portable foop, it will be very good. 
The onion foop you have in the Lent chapter. 
o make pork-puddings or beefs &c. 
MAKE a good cruft with the dripping, or rfmttofi fuet, if 
you have it, fhred fine; make a thick cruft, take a piece of 
fait pork or beef, which has been twenty-four hours in foft wa¬ 
ter ; feafon it with a little pepper, put it into this cruft, roll it 
up clofe, tie it in a cloth, and boil it; if for about four or five 
pounds, boil it five hours. 
And when you kill mutton, make a pudding the fame way, 
only cut the fteaks thin ; feafon them with pepper and fait, and! 
boil it three hours, if large ; or two hours, if final!, and fo ac¬ 
cording to the fize. 
Apple-pudding make with the fame cruft, only pare the ap¬ 
ples, core them, and fill your pudding; if large, it will take 
five hours boiling. When it is enough, lay it in the difh, cut 
a hole in the top, and ftir in butter and fugar; lay the piece 
on again, and fend it to table. 
A prune-pudding eats fine, made the fame* way, only when 
the cruft is ready, fill it with prunes, and fweeten it according 
to your fancy ; clofe it up, and boil it two hours. 
To make a rice pudding. 
TAKE what rice you think proper, tie it loofe in a cloth* 
and boil it an hour : then take it up, and untie it, grate a good 
deal of nutmeg in, ftir in a good piece of butter, and fweeten 
to your palate. Tie it up clofe, boil it an hour more, then take 
it up ar.d turn it into your difh ; melt butter, with a little fugar 
and a little white wine for fauce. 
