1307. - Plum Porridge

Boil eight pounds of shin of beef for five hours in a gallon of water, skimming carefully throughout, and finally straining off the liquor; add two pounds of meat cut small. Soften the crumb of a small loaf in some of the liquor, beat it smooth, thicken the soup with it, add half a pound of stoned raisins, the same quantity of stoned prunes, a pound of well washed currants, and grated nutmeg, pepper, and mace to taste, and boil until the fruit is soft, then serve.

1308. - Yorkshire Pudding

Make a batter with a pint of milk, four eggs, and four table-spoonfuls of flour, seasoned with salt. It is to be well stirred, and put into the pan under roasting beef or baked beef, to be cooked with the drippings. It will bake in about two hours. Serve it in pieces round the meat, on the same dish.

1309. - Game Puddings

Game of any description may be made into puddings, and when partly boned, well spiced, with minced truffle or mushroom, mace, and a clove of garlic, and boiled within a light paste, they are very rich, and the paste particularly fine, as it absorbs so much of the gravy; but the boiling deprives the game of much of its high flavor, and a woodcock or a snipe should never be so dressed, as they lose all the savor of the trail.

Or: Make a batter with flour, milk, eggs, pepper, and salt; pour a little into the bottom of a pudding-dish; then put seasoned poultry or game of any kind into it, and a little shred onion; pour the remainder of the batter over, and bake in a slow oven.

A single chicken, partridge, or pigeon may be thus made into a dumpling:-Stuff it with chopped oysters, lay it on its back in the paste, and put a bit of butter rolled in flour on the breast; close the paste in the form of a dumpling, put into hot water, and let it boil for two hours.

1310. - Marrow Pudding

Grate the inside of part of a stale loaf. Make a quart of milk quite hot, and pour over it, letting it remain till it is sufficiently swelled and soaked. Shred half a pound of marrow, or good suet, and beat up four eggs. Pick and plump up two ounces of currants, and stone two ounces of the best raisins. Mix them all up together; stir in a few blanched almonds, and a little candied citron and orange and lemon peel. Sweeten the pudding to your taste, and season it with grated nutmeg and powdered cinnamon. Cover a stoneware, flat dish, round the edge, with a shred of puff-paste, and mark it neatly. If baked in a flat dish, twenty-five minutes will be sufficient; if in a deep dish it will require half an hour. A little finely pounded lump sugar is sometimes strewed over the top, and blanched almonds, sliced, stuck round for ornament. This is a very light and delicate baked pudding. It is sometimes boiled in a shape,- This makes a delicious dish.

1311. - Herb Pudding

Pick two handfuls of parsley-leaves from the stems, half the quantity of spinach, two hearts of lettuces, a large handful of mustard and cress, a few leaves of white beet, and a small handful of chives: wash, and boil all together three minutes; drain the water from them, and mash very fine; mix well, and add salt and pepper. Have ready a batter, made of one ounce of flour, a pint of thin„ cream and two eggs; stir it into the herbs, and cover the dish with a good crust.

This pudding has much the flavor of omelet; and in Lent, when the salads are all coming into season, it may be very aptly brought to table on fast-days.

Tansy-Pudding

Pound a handful of green tansy in a mortar; add the juice to a pint of batter and bake it.