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To make WHITE PUDDINGS in Skins. Take half a pound of rice, cree it in milk while it be soft, when it is creed put it into a cullinder to drain; take a penny loaf, cut off the out crust, then cut it in thin slices, scald it in a little milk, but do not make it over wet; take six eggs and beat them very well, a pound of currans well cleaned, a pound of beef-suet shred fine, two or three spoonfuls of rose-water, half a pound of powder sugar, a little salt, a quarter of an ounce of mace, a large nutmeg grated, and a small stick of cinnamon; beat them together, mix them very well, and put them into the skins; if you find it be too thick put to it a little cream; you may boil them near half an hour, it will make them keep the better.
A tea-spoonful of rose-water. A tea-spoonful of mace, cinnamon, and nutmeg, mixed. A quarter of a pound of currants. Pick the currants very clean. Wash them through a colander, wipe them in a towel, and then dry them on a dish before the fire. When dry take out a few to scatter over the top of the cheesecake, lay them aside, and sprinkle the remainder of the currants with the flour.
Beat five eggs as light as possible, and stir them into the mixture, alternately with the remainder of the flour. Add a grated nutmeg and a large tea-spoonful of powdered cinnamon, with eight drops of oil of lemon. Lastly, stir in a very small tea-spoonful of sal-aratus or pearl-ash, melted in a little vinegar or lukewarm water.
When you are cutting them out, dip the cutter frequently in flour, to prevent its slicking. One pound of powdered white sugar. One pound of fresh butter washed. Fourteen ounces of sifted flour. Ten eggs. One wine-glass of wine and brandy, mixed. Half a glass of rose-water, or twelve drops of essence of lemon. One tea-spoonful of mace and cinnamon, mixed. One nutmeg, beaten or grated.
Lay the porcupine on a dish, and pour the sauce over it. Have ready prepared a thin forcemeat, made of the crumb of a penny loaf, half a pound of beef suet shred fine, the yolks of four eggs, and a few oysters chopped. Mix these together, season the forcemeat with cayenne, salt, pepper, and nutmeg, and spread it on the veal caul.
Take a good quantity of spinage and parsley, a little sorrel and mild thyme, put to them a handful of great oatmeal creed, shred them together till they be very small, put to them a pound of currans, well washed and cleaned, four eggs well beaten in a jill of good cream; if you wou'd have it sweet, put in a quarter of a pound of sugar, a little nutmeg, a little salt, and a handful of grated bread; then meal your cloth and tie it close before you put it in to boil; it will take as much boiling as a piece of beef.
The areca-nut palm is also plentiful in Singapore. It grows in clusters of from ten to twenty nuts; is somewhat larger than a nutmeg, and of a bright colour, almost resembling gilt. The Chinese and the natives of the Eastern Islands chew it with betel- leaf and calcined mussel-shells.
In returning to the ship, the bearers amused themselves by racing with each other, a proceeding far from agreeable to us who were carried, particularly when we came to the flight of steps, which they descended at full speed, shaking the chairs to such a degree that we had some trouble in keeping our seats. On arriving at the bottom we were most hospitably received by one of the nutmeg planters.
VEAL OLIVE PIE. Having prepared the veal olives, lay them round and round the dish, making them highest in the middle. Fill it nearly up with water, and cover it with paste. When baked, mix some gravy, cream, and flour, and pour it hot into the pie. VEAL PATTIES. Mince some veal that is not quite done, with a little parsley, lemon peel, a dust of salt and nutmeg.
Put to the gravy that comes out of them, a glass of port wine, half an anchovy, a sliced shalot with nutmeg, pepper, and salt. Give it a boil in the pan, pour it over the steaks, and send them hot to table. In a plainer way, put a little flour and water into the pan with the gravy when the steaks are taken out, adding a spoonful of ketchup, an onion or shalot. The wine and anchovy may be omitted.
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