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To Make German Puffs

{(N^o 1)}

Take a pint of Cream two Large spoonfulls
of flower the Yolks of four Eggs two Ounces
of Almonds beat fine: A Quarter of a
Pound of Butter Clarify'd, and when Cold
put to them the best Sugar, Sweeten to your
Taste add a Little grated Lemmon peel mix
them well together & Bake them in Butter'd
patty pans turn them out & serve them
up hott with Melted Butter with ^and sack and
Sugar Pour'd Over them

To Make Norfolk Links

{(N^o 2)}

Take the tenderest parts of Piggpork, full
as much fat as lean, Shred it small as
you can, and season it to your tast with
Pepper salt Nutmeg thyme and a great
deal of sage shred Small, rub the seasoning
Well into the meat, then let your guts
be well scour'd with water & salt, so
fill them with your meat

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