and
all the milk consumed, then put it to the blood and stir it well
together, put in good store of beef or hog suet, and season it with
good pudding herbs, salt, pepper, and fennil-seed, fill not the guts
too full, and boil them.

_To make black Puddings otherways._

Take the blood of the hog while it is warm, put in some salt, and
when it is thorough cold put in the groats or oatmeal well picked;
let it stand soaking all night, then put in the herbs, which must be
rosemary, tyme, penniroyal, savory, and fennel, make the blood soft
with putting in some good cream until the blood look pale; then beat
four or five eggs, whites and all, and season it with cloves, mace,
pepper, fennil-seed, and put good store of hogs fat or beef-suet to
the stuff, cut not the fat too small.

_To make black Puddings an excellent way._

After the hogs Umbles are tender boil'd, take some of the lights
with the heart, and all the flesh about them, picking from them all
the sinewy skins, then chop the meat as small as you can, and put to
it a little of the liver very finely searsed, some grated nutmeg,
four or five yolks of eggs, a pint of very good cream, two or three
spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon,
caraway-seed, a little rose-water, good store of hogs fat, and some
salt: roul it in rouls two hours before you go to fill them in the
guts, and lay the guts in steep in rose-water till you fill them.

* * * * *
* * * *

SECTION VIII.

_The rarest Ways of making all manner of Souces and Jellies._

_To souce a Brawn._

Take a fat brawn of two or three years growth, and bone the sides,
cut off the head close to the ears, and cut five collars of a side,
bone the hinder leg, or else five collars will not be deep enough,
cut the collars an inch deeper in the belly, then on the back; for
when the collars come to boiling, they will shrink more in the belly
than in the back, make the collars very even when you bind them up,
not big at one end, & little at the other, but fill them equally,
and lay them again in a soaking in fair water; before you bind them
up, let them be well watered the space of two days, and twice a day
soak & scrape them in warm water, then cast them in cold fair water,
before you roul them up in collors, put them into white clouts, or
sow them up with white tape.

Or bone him whole, & cut him cross the flitches, make but