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Updated: May 28, 2025
Have ready a puff-paste sufficient for a soup-plate. Butter the plate, lay on the paste, trim and notch it. Then put in the mixture. Bake it about half an hour in a moderate oven. Grate loaf-sugar over it. Four eggs. A gill of milk. A quarter of a pound of butter. A quarter of a pound of powdered sugar. Two ounces of grated bread. A table-spoonful of mixed brandy and wine.
Take a penny loaf, take off the outside, then cut one half in thin slices; take the marrow of two bones, half a pound of currans well cleaned, shred your marrow, and strinkle a little marrow and currans over the dish; if you have not marrow enough you may add to it a little beef-suet shred fine; take five eggs and beat them very well, put to them three jills of milk, grate in half a nutmeg, sweeten it to your taste, mix all together, pour it over your pudding, and save a little marrow to strinkle over the top of your pudding; when you send it to the oven lye a puff-paste around the dish edge.
When they are cold, mash them fine with the back of a spoon, and stir into them two ounces of sugar. Take two ounces more of sugar, and stir it to a cream with two ounces of butter. Grate very fine as much stale bread as will weigh two ounces. Beat three eggs, and stir them into the butter and sugar, in turn with the gooseberries and bread. Lay puff-paste in a soup plate.
Have ready baked some small shells of puff-paste. Fill them with the mixture, and eat the patties either warm or cold. Take two pounds of veal cut from the loin, fillet, or the best end of the neck. Remove the bone, fat, and skin, and put them into a sauce-pan with half a pint of water to stew for the gravy. Make a good paste, allowing a pound of butter to two pounds of flour.
To make a Chestnut Pudding: Take a dozen and half of chestnuts, put them in a skillet of water, and set them on the fire till they will blanch; then blanch them, and when cold, put them in cold water, then stamp them in a mortar, with orange-flower-water and sack, till they are very small; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four; beat the eggs with sack, rose-water and sugar; put it in a dish with puff-paste; stick in some lumps of marrow or fresh butter, and bake it.
Take half a pound of carrots, when boil'd and peel'd, beat them in a mortar, two ounces of grated bread, a pint of cream, half a pound of suet or marrow, a glass of sack, a little cinnamon, half a pound of sugar, six eggs well beat, leaving out three of the whites, and a quarter of a pound of macaroons; mix all well together; puff-paste round the dish-edge. Sauce. Wine and sugar.
Make the paste, allowing for each pie, half a pound of butter and three quarters of a pound of sifted flour. Make it in the same manner as puff-paste, but it will not be quite so rich. Lay a sheet of paste all over a soup-plate. Fill it with mince-meat, laying slips of citron on the top. Roll out a sheet of paste, for the lid of the pie. Put it on, and crimp the edges with a knife.
To make HERB DUMPLINGS. To make MARROW TARTS. To a quart of cream put the yolks of twelve eggs, half a pound of sugar, some beaten mace and cinnamon, a little salt and some sack, set it on the fire with half a pound of biskets, as much marrow, a little orange-peel and lemon-peel; stir it on the fire till it becomes thick, and when it is cold put it into a dish with puff-paste, then bake it gently in a slow oven.
Season them. Cover them as before with crumbs and butter. If the oysters are fresh, pour in a little of the liquor. If they are salt, substitute a little water. Bake them a very short time. You may cook them in the small scolloped dishes made for the purpose. Make some rich puff-paste, and bake it in very small tin patty pans. When cool, turn them out upon a large dish.
Beat the whites only, of six eggs, till they stand alone on the rods; and then stir the beaten white of egg, gradually, into the butter and sugar. Afterwards, sprinkle in, by degrees, the grated cocoa-nut, stirring hard all the time. Then stir all very well at the last. Have ready a puff-paste, sufficient to cover the bottom, sides, and edges of a soup-plate.
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