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Hog's Puddings White No 1

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Take the pith of an ox, and lay it in water for two days, changing the

water night and morning. Then dry the pith well in a cloth, and, having

scraped off all the skin, beat it well; add a little rose-water till it

is very fine and without lumps. Boil a quart or three pints of cream,

according to the quantity of pith, with such spices as suit your taste:

beat a quarter of a pound of almonds and put to the cream. When it is

cold, rub it through a hair sieve; then put the pith to it, with the

yolks of eight or nine eggs, some sack, and the marrow of four bones

shred small; some sweetmeats if you like, and sugar to your taste: if

marrow cannot be procured suet will do. The best spices to put into the

cream are nutmeg, mace, and cinnamon; but very little of the last.











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