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To make new Collage Pudings or Oxford Dumplin
Take half a pint of grated Bread sifted throu a Cours
sive or Callender Half a pound of Beef suet shred very fine
half a pound of currants 5 youlk & 2 whites of Eggs a nutmeg
grated a spoonfull of [snik] or Brandy 2 Spoonfulls of Cream
a little salt & sugar to your [bast] a few Almonds Blanched and
slic'd work all these well together then let it stand before
the fire a little while to rise then role them with your
hands into pieces about the shape & size of an Egg. Fry them
in beef suet their sauce is melted butter sugar & sack -

To Jugg an Old Hare

Cut him into small peices, rub the same over with some
salt and peper, & put the same in a long earthen pot with
Onion Thyme and mace & slices of Bacon. Let the mouth
be stopt so close, so as no water can enter the urn_Then put
the same in a pott of boiling water, hang the pott very high
and let the same gently stew till it be very tender_
Their will be some moisture in the pott to which add some
butter and anchovy- and serve it up.

Mrs Capps To make Lemon Cream
Take a pint of Cream the yolks of 2 Egg the rinds of 2 Lemosn,
grated- a quarter of a pound of double-refined sugar put it---
altogether over a slow fire stiring it all the while till it
begins to grow thick then take it off and pour it backwards
and forwards till almost cold, then put in the Juice of one
Lemon by degrees-put it into Glases. you may make it with oranges the same way.