988. Game Pudding

Take a number of larks, thrushes, quails, or any small birds sufficient to make a good sized pudding; pick and truss them, fry them in butter with some sweet herbs, some salt, and pepper. Make a thick good paste, put in the game, close it round, tie in a cloth, put it into boiling water, let it boil an hour, take it out, open the crust, pour in some good cullis or espagnole, and serve hot.

989. Baked Gooseberry Pudding

Take a pint of green gooseberries, scald them, and rub them through a sieve, add half a pound of sugar, the same of butter, three Naples biscuits, and four eggs well beaten; mix the ingredients well together, and bake for half an hour.

990. Hedgehog Pudding

Blanch two pounds of sweet almonds, pound them to a paste in a mortar, moisten occasionally with canary and orange flower water; beat the yolks of twelve and the whites of five eggs with a pint of cream and some powdered sugar, put this with the almond paste and half a pound of fresh butter into a saucepan, set it over a stove and keep it constantly stirring till firm enough to be moulded into the shape of a hedgehog; stick it full of blanched almonds cut lengthwise into slips and placed in a dish; beat up the yolks of four eggs, put them to a pint of cream, sweeten to your taste, stir them over a slow fire till hot, then pour it round the hedgehog and let it stand till cold, serve it.

A good calf's foot jelly may be poured round it if preferred.

991. Royal Harts

Are of the first mixture, the moulds are rather deep, and the shape of a hart, well butter them with clarified butter, after having stirred in your flour sprinkle into it a table-spoonful of ground rice, fill your moulds and bake them directly, sugar the tops.

1000. Macaroni Pudding

Simmer an ounce or two of pipe macaroni in a pint of milk, with a bit of lemon peel and cinnamon, till soft; put it into a dish with milk, the yolks of three eggs and the white of one, some sugar, nutmeg, a spoonful of almond water, and half a glass of raisin wine, put a nice paste round the edge of the dish, and hake it.

A layer of orange marmalade or raspberry jam may be used instead of the almond water or ratafia.

1001. Millet Pudding

Spread a quarter of a pound of butter at the bottom of a dish, put in six ounces of millet, with a quarter of a pound of sugar, pour over it three pints of milk, and bake it.

1002. Mutton Pudding

Cut some large slices from the upper part of an underdone leg of mutton, line a basin with a good suet crust, and put in the meat; season well with pepper and salt, and a shalot, or young onions finely shred. Cover up with the paste, and boil it two hours.

1003. Muffin Pudding With Dried Cherries

Put four muffins into a pan, strain over them a pint and a half of milk boiled for ten minutes, with a few coriander seeds, a bit of lemon peel, and sugar to suit the taste. When cold, wash them with a wooden spoon, add half a pound of dried cherries, a gill of brandy, a little grated nutmeg, two ounces of sweet almonds blanched and pounded very fine, and six eggs well beaten; mix all together, and boil in a basin, or bake it in a dish lined with paste.