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A Liueridge Or Hogges Pudding


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

A Liueridge or Hogges Pudding. BOyle a Hogges Liuer well, let it be through colde: then grate it like Bread: grate Bread, take new Milke, the fat of the Hogge minst fine, put it to the bread, and the Liuer, the more the better, deuide it into two parts. Take store of drye Hearbes, that are very well dryed, mince them fine, put the Hearbes into one part, with Nutmeg, Mace, Pepper, Annisseedes, Rose water, Creame, and Egs, wash the skinnes, and then fill them vp, and let them boyle enough. To the other sort put Barberryes, sliced Dates, Currins, new Milke and Egs, worke them as the other.

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