after they are taken out ; or if you will have Cab-
bage, or Roots, or Leeks, or whole Onio✪ A Plain but Good Spanish Oglians,putthem
in time enough to be sufficiently boiled. You may
at first put in some Crusts of Bread, or Venison Pye
crust. It must boil in all five or six hours gently,
like stewing after it is well boiled. A quarter or half
an hour before you intend to take it off, take out a
porrenger full of broth, and put to it some Pepper
and five or six Cloves and a Nutmeg, and some
Saffran, and mingle them well in it. Then put that
into the pot, and let it boil or stew with the rest a
while. You may put in a bundle of Sweet-herbs.
Salt must be put in as soon as the water is skimmed.
VUOVA LATTATE
Take a quart of good, but fine broth ; beat with it
very well eight New laid-eggs (whites and all) and
put in a little Sugar, and if you will a little Amber,
or some Mace, or Nutmeg. Put all this into a fit
Pipkin, and set this in a great one, or a kettle of
boiling water, till it be stiffened like a Custard.
VUOVA SPERSA
When some broth is boiling in a Pipkin, pour into
it some Eggs well beaten, and they will curdle in a
lump, when they are enough ; take them out with a
holed ladle, and lay them upon the bread in the
Minestra.
TO MAKE EXCELLENT BLACK-PUD-
DINGS
Take a quart of Sheeps blood, and a quart of Cream ;
ten Eggs, the yolks and the whites beaten well to-
gether ; stir all this Liquor very well, then thicken
it with grated Bread, and Oat-meal finely beaten, of
1 66 SIR KENELME DIGBIS
each a like quantity ; Beef-suet finely shred and
Marrow in little lumps : season it with a little Nut-
meg and Cloves and Mace mingled with Salt, a
little Sweet- marjoram, Thyme and Peny-royal
shred very well together, and mingle them with the
other things : Some put in a few Currants✪ To Make Excellent Black-Puddings ; then
fill them in cleansed guts, and boil them carefully.
A RECEIPT TO MAKE WHITE PUDDINGS
Take a fillet of Veal, and a good fleshy Capon ; then
half rost them both, and take off their skins : which
being done, take only the wings and brawns with an
equal proportion of Veal, which must be shred very
small as is done for Sassages. To this shred half a
pound of the belly part of interlarded Bacon, and
half a pound of the finest leaf {la panne) of Hog
cleared from the skin ; then take the yolks of
eighteen or twenty Eggs, and the whites of six well
beaten with as much Milk and Cream, as will make
it of convenient thickness ; and then season it with
Salt, Cloves, Nutmeg, Mace, Pepper, and Ginger✪ A Receipt to Make White Puddings,
if you please. The Puddings must be boiled in half
Milk and half water. You are to use small-guts,
such as for white-Marrow-puddings, and they are
to be cleansed in the Ordinary manner ; and filled
very lankley ; for they will swell much in the boil-
ing, and break if they be too full.
TO MAKE AN EXCELLENT PUDDING
Take of the Tripes of Veal the whitest and finest
you can find ; wash them well, and let them lie in
fair Fountain or River water, till they do not smell
like Tripes. This done, cut them so small as is
necessary to pass through a Funnel. Take also one
THE CLOSET OPEO^D 167 ✪ To Make an Excellent Pudding
Page 103 · 4 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
after they are taken out ; or if you will have Cabbage, or Roots, or Leeks, or whole Onions, put them in time enough to be sufficiently boiled. You may at first put in some Crusts of Bread, or Venison Pye crust. It must boil in all five or six hours gently, like stewing after it is well boiled. A quarter or half an hour before you intend to take it off, take out a porrenger full of broth, and put to it some Pepper and five or six Cloves and a Nutmeg, and some Saffran, and mingle them well in it. Then put that into the pot, and let it boil or stew with the rest a while. You may put in a bundle of Sweet-herbs. Salt must be put in as soon as the water is skimmed. VUOVA LATTATE
Take a quart of good, but fine broth ; beat with it very well eight New laid-eggs (whites and all) and put in a little Sugar, and if you will a little Amber, or some Mace, or Nutmeg. Put all this into a fit Pipkin, and set this in a great one, or a kettle of boiling water, till it be stiffened like a Custard. VUOVA SPERSA
When some broth is boiling in a Pipkin, pour into it some Eggs well beaten, and they will curdle in a lump, when they are enough ; take them out with a holed ladle, and lay them upon the bread in the Minestra.
TO MAKE EXCELLENT BLACK-PUD- DINGS
Take a quart of Sheeps blood, and a quart of Cream ; ten Eggs, the yolks and the whites beaten well together ; stir all this Liquor very well, then thicken it with grated Bread, and Oat-meal finely beaten, of
each a like quantity ; Beef-suet finely shred and Marrow in little lumps : season it with a little Nutmeg and Cloves and Mace mingled with Salt, a little Sweet- marjoram, Thyme and Peny-royal shred very well together, and mingle them with the other things : Some put in a few Currants ; then fill them in cleansed guts, and boil them carefully. A RECEIPT TO MAKE WHITE PUDDINGS Take a fillet of Veal, and a good fleshy Capon ; then half rost them both, and take off their skins : which being done, take only the wings and brawns with an equal proportion of Veal, which must be shred very small as is done for Sassages. To this shred half a pound of the belly part of interlarded Bacon, and half a pound of the finest leaf {la panne) of Hog cleared from the skin ; then take the yolks of eighteen or twenty Eggs, and the whites of six well beaten with as much Milk and Cream, as will make it of convenient thickness ; and then season it with Salt, Cloves, Nutmeg, Mace, Pepper, and Ginger, if you please. The Puddings must be boiled in half Milk and half water. You are to use small-guts, such as for white-Marrow-puddings, and they are to be cleansed in the Ordinary manner ; and filled very lankley ; for they will swell much in the boiling, and break if they be too full. TO MAKE AN EXCELLENT PUDDING Take of the Tripes of Veal the whitest and finest you can find ; wash them well, and let them lie in fair Fountain or River water, till they do not smell like Tripes. This done, cut them so small as is necessary to pass through a Funnel. Take also one
Records on this page
A Plain but Good Spanish OgliaTo Make Excellent Black-PuddingsA Receipt to Make White PuddingsTo Make an Excellent Pudding