It may as well be made by People of the
lower as of the higher Rank.
Take a Piece of boil'd Beef, which is not always done enough; the Parts of
it which are the least done, and chop them small: take as much boil'd
Cabbage as you have Meat, and chop that as small as the Beef, season this
with Pepper and Salt, and two or three Eggs beaten, to mix it up in the
manner of farced Meat. Whatever else of seasoning you like, put it to it;
and when it is made into a thin Paste, put the Mixture into a Linnen-Cloth,
and boil it till it is enough, then serve it to the Table. But this Pudding
is much better made with raw salt Beef and boil'd Cabbage, for is makes an
extraordinary Paste, and is much softer and fuller of Gravey than the
first.
_N.B._ If it is of the first Sort, the quantity of half a Quartern Loaf of
fine Bread, may boil an Hour, and the latter Sort may boil an Hour and a
half.
_I am Yours,_
C. B.
Serve it with Butter and Gravey, with Lemon-Juice.
Of the _Gourmandine-Pea,_ and its several Ways of Dressing.
_P.S._ You have mention'd in one of your Books a sort of Pea, which is
call'd the Gourmandine, or Gourmand; which I suppose one may call, in
_English_, the Glutton's Pea, because we eat all of it.
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