yfr/ of Cookery , 
rants clean waffled, half a pint of red wine, mix all well toge* 
ther, and make a pie. Bake it an hour, it is very rich. 
2 0 make dumplings when you have white bread . 
TAKE the crumb of a two-penny-loaf grated fine, as much 
beef-fuet Hired as fine as poffible, a little fait, half a fmall nutmeg 
grated, a large fpoonful of fugar, beat two eggs with two fpocn- 
IjlsIs of fade, mix all well together, and roll them up as big as a 
turkey’s egg. Let the water boil, and throw them in. Half 
an hour will boil them. For fauce, melt butter with a little 
Hack, lay the dumplings in a difh, pour the fauc<e over them* 
and firew fugar all over the difh. 
Thefe are very pretty, either at land or fea. You muft ob~ 
ferve to rub your hands with Hour, when you make them up. 
The portable foop to carry abroad, you have in the Sixth 
Chapter. 
V 
CHAP. XII. 
Of Hogs Puddings, Saufages, &c. 
To make almond hogs-puddings. 
TAKE two pounds of beef fuet or marrow. Hired very fmal! ? 
a pound and a half of almonds blanched, and beat very fine with 
role-water, one pound of grated bread, a pound and a quarter 
of fine fugar, a little fait, half an ounce of mace, nutmeg, and 
cinnamon together, twelve yolks of eggs, four whites, a pint of 
lack, a pint ar)d a half of thick cream. Tome rofe or orange-flow¬ 
er-water ; boil the cream, tie the faffron in a bag, and dip in the 
cream, to colour it. Firft beat your eggs very well; then ftir in 
your almonds, then the fpice, the fait, and fuet, and mix all 
your ingredients together \ fill your guts but half full, put fome 
bits of citron in the guts as you fill them, tie them up, and 
fioil them a quarter of an hour. 
Another 
