The English Housewife: Puddings and Sausages

To make Fritters another way; Take Flower, Milk, Barm, grated bread, small Raisins, Cinnamon, Sugar, Cloves, Mace, Pepper, Saffron, and Salt; stir all these together very well with a strong spoon or small ladle, then let it stand more then a quarter of an hour, that it may rise, then beat it in again, and thus let it rise, and be beat in twice or thrice at least; then take it and bake them in sweet and strong seame, as hath been before shewed and when they are served up to the Table, see you strew upon them good store of Sugar, Cinnamon and Ginger.

Take a pint of the best, thickest and sweetest Cream, and boyl it, then whilst it is hot, put thereunto a good quantity of breat sweet Oatmeal Grots very sweet, and clean pickt, and formerly steept in milk twelve hours at least, and let it soak in this Cream another night; then put thereto at least eight yelks of Eggs, a little Pepper, Cloves, Mace, Saffron, Currants, Dates, Sugar, Salt, and great store of Swines Suet, or for want thereof great store of Beef Suet, and then fill it up in the farmes according unto the order of good House-wifery; and then boyl them on a soft and gentle fire, and as they swell, prick them with a great Pin, or small Awl, to keep them that they burst not, and when you serve them to the Table, (which must not be untill they be a day old) first boyl them a little, then take them out, and roast them brown before the fire, and so serve them, trimming the edge of the dish either with Salt or Sugar.

Take the Liver of a fat Hogg, and parboyl it; then shred it small, and after beat it in a Mortar very fine; then mix it with the thickest and sweetest Cream, and strain it very wel through an ordinary strainer: then put thereto six yelks of Eggs and two Whites, and the gated crumbs of (near hand) a penny Whiteloaf with good store of Currants, Dates, Cloves, Mace, Sugar, Saffron, Salt, and the best Swines-suet, or Beef-suet, but Beef-suet is the more wholesome, and less loosning; then after it hath stood a while, fill it into the Farms, and boyl them as before shewed: and when you serve them unto the Table, first boyl them a little, then lay them on a Gridiron over the coals, and broyl them gently, but scorch them not, nor in any wise break their skins, which is to be prevented by oft turning and tossing them on the Gridiron, and keeping a slow fire.

Take the Yelks and Whites of a dozen or fourteen Eggs, and having beat them very well, put unto them the fine powder of Cloves, Mace, Nutmegs, Sugar, Cinnamon, Saffron, and Salt; then take the quantity of two loaves of white grated Bread, Dates very small shred, and great store of Currants, with good plenty either of Sheeps, Hogs or Beef suet beaten and cut small: then when all is mixt, and stirred well together, and hath stood a while to settle, then fill it into the Farms, as hath been before shewed, and in like manner boyl them, cook them, and serve them to the Table.

Take half a pound of Rice, and sttep it in new milk a whole night, and in the morning drain it, and let the milk drop away, and take a quart of the best sweetest, and thickest Cream, and put the Rice into it and boyl it a little; then set it to cool an hour or two, and after put in the Yelks of half a dozen Eggs, a little Pepper, Cloves, Mace, Currants, Dates, Sugar and Salt; and having mixt them well together, put in great store of Beef suet well beaten, and small shred, and so put it into the farms, and boyl them as before shewed, and serve them after a day old.

Take the best Hogs Liver you can get, and boyls it extreamly, till it be as hard as a stone, then lay it to cool, and being cold, upon a bread-grater grate it all to powder; then lift it through a fine meal sieve, and put to it the crums of (at least) two penny loaves of white bread, and boyl all in the thickest and sweetest Cream you have, til it be very thick; then let it cool, and put to it the yelks of half a dozen Eggs, a little Pepper, Cloves, Mace, Currants, Dates small shred, Cinnamon, Ginger a little Nutmeg, good store of Sugar, a little Saffron, Salt, and of Beef and Swines suet great plenty, then fill it into the Farms, and boyl them as before shewed.

Take Calves Mugget, clean and sweet drest, and boyl it well; then shred it as small as is possible; then take of Strawberry leaves, of Endive, Spinage, Succory, and Sarnel, of each a pretty quantity, and chop them as small as is possible, and then mix them with the Mugget, then take the yolks of half a dozen Eggs and three whites, and beat them into it also; and if you find it is too stiff, then make it thinner with a little Cream warmed on the fire, then put in a little Pepper, Cloves, Mace, Cinnamon, Ginger, Sugar, Currants, Dates, and Salt, and work all together, with casting in little pieces of sweet Butter one after another, till it have received good store of Butter, then put it up in the Calves-bag, Sheeps-bag, or Hogs-bag, and then boyl it well, and so serve it up.

Take the Blood of a Hogg whist it is warm, and steep it in a quart or more of great Oat-meal grotes, and at the end of three daies with your hands take the Grotes out of the blood, and drain them clean, then put to those Grotes more then a quart of the best Cream warm'd on the fire, then take mother of Thyme, Parsley, Spinage, Succory, Endive, Sorrel and Strawberry elaves, of each a few chopt exceeding small, and mix them with the Grotes, and also a little Fennel-seed finely beaten, then adde a little Pepper, Cloves and Mace, Salt, and great store of suet finely shred, and well beaten; then threwith fill your Forms, and boyl them, as hath been before described.

Take the largest of your Chines of Pork, and that which is called a Lift, and first with your Knife cut the lean thereof unto thin slices, and then shred small those slices, and then spread it over the bottom of a dish or woodden platter: then take the fat of the Chine and the lift, and cut it in the very self-same manner, and spread it upon the lean, and then cut more lean, and spread it upon the fat, and thus do one lean upon another, till all the Pork be shred, observing to begin and end with the lean: then with your sharp Knife scoth it through and through divers waies, and mix it all well together: then take good store of Sage, and shred it exceeding small, and mix it with th eflesh: then give it a good season of Pepper and Salt, then take the forms made as long as is possible, and not cut in pieces as for puddings, and first blow them well to make the meat slip, and then fill them: which done, with threds divide them into several links as you please; then hang them up in the corner of some Chimny clean kept, where they make take air of the fire, and let them dry there at least four daies before any be eaten; and when they are served up, let them be either fryed or broyled on the Gridiron, or else roasted about a Capon.