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In stead of flower, you may take fine grated-bread, dried very well, but not Crisp. Make your Pippin-water as strong as you can of the Apples, and that it may be the less boiled, and consequently the paler, put in at first the greatest quantity of pared and quartered Apples, the water will bear.
If you will keep them above four days, you must make the pickle sharp with Vinegar. To ordinary Sauce of sliced or grated-bread soaked in good Bouillon, with Butter melted in it, put Gravy of Mutton, and a Cloven-Onion or two, to stew with it whiles you put it upon the fire to heat anew. Then take out the Onion, and put in some Limon sliced, or juyce of Limon, and some white Pepper.
Then put Salt and Nutmeg grated, half a pound of Currants; a little grated-bread, and a little Flower. Then put in three yolks of Eggs, and one of the whites, beaten very well. Then take so much Cream, as will wet them, and make them up as big as a Bon-christian pear; and as you make them up, take a little flower in your hand, that they may not cling.
Then take the yolks of ten Eggs, with the Whites of two; beat them well, and put them to your former Ingredients. Then take a spoonful of grated-bread. Mingle all these together, with half a pound of fine-sugar, the Marrow of six or seven bones, and some Salt, and so fill your Puddings. They will be much the better, if you put in some Ambergreece. My Lord d'Aubigny eats Red-herrings thus broiled.
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