ey juice, gained by pounding it in a stone mortar; a quarter
of a pound of Naples biscuit, a glass of white wine, and a little sugar
and nutmeg. Set all in a saucepan, just to thicken, over the fire; then
put it into a dish, lined with paste to turn out, and bake
it.--Another. Beat ten eggs very well with a little salt, half a pound
of loaf sugar pounded, half a pint of spinach juice, and a spoonful of
the juice of tansey; mix them well together, and strain it to a quart of
cream; grate in half a pound of Naples biscuits, and a nutmeg; add a
quarter of a pound of Jordan almonds blanched and beat fine, with a
little rose water, and mix all well together; put it into a stewpan,
with a piece of butter the bigness of a golden pippin. Set it over a
slow charcoal fire; keep it stirring till it is hardened; then butter a
dish very well, that will just hold it: put in the tansey, bake it in a
moderate oven, taking care that it is not scorched. When it comes home,
turn it upon a pie plate, cut Seville oranges in small quarters, and lay
round it, and on the tansey, citron, and orange peel cut thin, with
double refined sugar laid in little heaps between. If you have not
Naples biscuits, grate seven ounces of the finest stale bread you
have.--_A boiled tansey._ Cut the crumb of a stale penny loaf thin, pour
over as much hot cream as will wet it, and cover it over till cold; then
beat and strain six eggs to it, a little lemon peel shred fine, a little
grated nutmeg, and salt; green it as you did the baked tansey, and
sweeten it to your taste; stir all very well together, butter a bason,
that will hold it, butter also a cloth to lay over the top, tie it
tight, and boil it an hour and quarter; turn it into a dish, and garnish
with Seville orange; stick candied orange cut thin on the top.

TANSEY PUDDING. Grate four ounces of bread, blanch two ounces of sweet
almonds, and beat them fine in a marble mortar, with orange-flower
water. Mix these, and four ounces of fine powdered sugar with the bread.
Add five eggs, a little salt, a pint of cream, a grated nutmeg, half a
pint of spinach juice expressed from the leaves, beaten in a marble
mortar, and strained through a cloth, and two or three spoonfuls of
tansey juice beaten out and strained in the same manner. Stir the whole
together, and put it into a saucepan with a small piece of butter. Set
it over the fire till it thickens, stirring it all the time, but do not
let it boil. When done,