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Take the Liver, Heart, and Lights of the Hogg, and the Tongue, boyl them very well, then grate the Li∣ver, and shred the Lights, and Heart, and Tongue, and shred it very fine, it must be as small as grated Bread, then have some grated Bread, or Naple-Bisket, grate a Pound weight of either of them it is enough, two pound of Currans washt and pickt clean, half an Ounce of Cinnamon, three Nutmegs, a quarter of an Ounce
of beaten Cloves and Mace, as much Cream as will make it into a stiff batter, six Spoonfuls of Rose-water, a quarter of a pint of Sack, two Pound of Marrow grosly cut, or two Pound of Beef Suet cut very fine, a little Salt, two Grains of Amber-greece beated fine in a Mortar, with a little piece of Loaf-Sugar; put all these things into a large Earthen Pan or Wooden Bowl, and mix them very well together, then have sixteen Eggs, take away six of the Whites, and beat them, then strain them in∣to the Pudding, and stir them very well together, and put in as much Sugar as will make it sweet enough to your taste, and when it is well mixt, then wash the Guts in Rose∣water, fill them, and tye them up in small Puddings, and have a Kettle of boyling water on the fire, and put them in and boyl them a quarter of an hour, but not too fast, then take them up, and lay them on clean
Straw, or on a clean Cloath. If you would have them very rich put in a Pound of Almonds Blanch'd and beaten with Rose-water to keep them from Oyling, this way you may make Rice Pudding, leaving out the Flesh; the Rice must be boyled in Milk till it is tender, and then when the Milk is drain'd from it, beat it in a stone or Wooden Morter till it is very small, then season it as the other, only put in more Cream, and half a Pound of Marrow or Suet more, because the Rice will soak up the Fat.