and boil it a little.

_Otherways._

Take good store of parsley, tyme, savory, four or five onions, and
sweet marjoram, chop them with some whole oatmeal, then add to them
pepper, and salt, and boil them in a napkin, being boil'd tender,
butter it, and serve it on sippets.

_To make a Chiveridge Pudding._

Lay the fattest of a hog in fair water and salt to scowr them, then
take the longest and fattest gut, and stuff it with nutmeg, sugar,
ginger, pepper, and slic't dates, cut them and serve them to the
table.

_To make Leveridge Puddings._

Boil a hogs liver, and let it be thorowly cold, then grate and sift
it through a cullender, put new milk to it and the fleck of a hog
minced small put into the liver, and some grated bread, divide the
meat in two parts, then take store of herbs, mince them fine, and
put the herbs into one part with nutmeg, mace, pepper, anniseed,
rosewater, cream, and eggs, fill them up and boil them. To the other
part or sort put barberries, slic't dates, currans, cream, and eggs.

_Other Leveridge Puddings._

Boil a hogs liver very dry, and when it is cold grate it and take as
much grated manchet as liver, sift them through a cullender; and
season them with cloves, mace, and cinamon, as much of all the other
spices, half a pound of sugar, a pound and a half of currans, half a
pint of rose-water, three pound of beef suet minced small, eight
eggs and but four whites.

_A Swan or Goose Pudding._

Strain the swan or goose blood, and steep with it oatmeal or grated
bread in milk or cream, with nutmeg, pepper, sweet herbs minced,
suet, rose-water, minced lemon peels very small and a small quantity
of coriander-seed.

This for a Pudding in a swan or gooses neck.

_To make a Farsed Pudding._

Mince a leg of mutton with sweet herbs, grated bread, minced dates,
currans, raisins of the sun, a little orangado or preserved lemon
sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger,
mingle all together with some cream, and raw eggs, and work it
together like a pasty, then wrap the meat in a caul of mutton or
veal, and so you may either boil or bake them. If you bake them,
indorse them with yolks of eggs, rose-water, and sugar, and stick
them with little sprigs of rosemary and cinamon.

_To make a Pudding of Veal._

Mince raw veal very fine, and mingle it with lard cut into the form
of dice, then mince some sweet marjoram, penniroyal, camomile,
winter-s