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A Pudding Stued Betweene Two Dishes

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

A Pudding stued betweene two Dishes. TAke the yolkes of three Egges, and the white of one, halfe a dozen spoonefuls of sweet Creame, a Nutmeg grated, a few Cloaues and mace, a quarter of a pound of Beefe Suit minst small, a quarter of a pound of Currens, temper it like a Pudding with grated bread, and a spoonefull of Rosewater. Then take a Kell of Ueale, cut it in square pieces like Trenchers, lay three spoonefuls of the batter vpon one side, then roule it vp in the Cawle: pin one side ouer the other with two small prickes, and tie each end with a threed. You may put two, three, or foure of them in a Dish, then take halfe a pinte of strong Mutton broth, and halfe a dozen spoonefuls of Uinegar, three or foure blades of large Mace, and an Ounce of Sugar. Make this broth to boyle vpon a Chafingdish of coales, and then put in your Pudding: when it boyles couer it with an other Dish, and let it stue a quarter of an houre longer. Turne them for burning, then take vp your Pudding, and lay it vpon sippets, and poure the broth vpon the toppe. Garnish your Dish with the coare of a Lemmon, and Barberryes: serue them hot, eyther at Dinner or Supper.


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