DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1815

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Page 61

baste it before the fire, let it be a nice brown, Lay it on the hash  Mrs Mason
Hag's Puddings
Boil one quart of clean picked groats, drain them; the next day put to them a quart of blood, one pound of beef suet shred, pounded Mace, cloves, and Nutmeg; two pounds of the leaf cut into slice a leek or two, a handful of parsley, a little licorice, and sweet marjoram chopped, and some penny royal; six or eight eggs, a pint of raw cream, half a pound of bread crumbs, that have had a pint of Scalded Milk poured over them; season high with pepper and salt; fill the Skins about half full, prick them just as they are boiled, for which purpose have two kettles, half boil them in one, shift them to the other; lay them before the fire on clean straw. Boil the groats about three quarters of an hour Mrs Mason

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baste it before the fire, let it be a nice brown, Lay it on the hash Mrs Mason Hag's Puddings Boil one quart of clean picked groats, drain them; the next day put to them a quart of blood, one pound of beef suet shred, pounded Mace, cloves, and Nutmeg; two pounds of the leaf cut into slice a leek or two, a handful of parsley, a little licorice, and sweet marjoram chopped, and some penny royal; six or eight eggs, a pint of raw cream, half a pound of bread crumbs, that have had a pint of Scalded Milk poured over them; season high with pepper and salt; fill the Skins about half full, prick them just as they are boiled, for which purpose have two kettles, half boil them in one, shift them to the other; lay them before the fire on clean straw. Boil the groats about three quarters of an hour Mrs Mason