And then with a slight blow of an Hammer, break these Candies into
Pieces of about a Finger's length, and keep them in Glasses stopt close, in
a dry Place, and they will remain good several Years. The little Pots must
be broken of course.
To make a _Hackin._ From a Gentleman in _Cumberland._
Sir,
There are some Counties in _England_, whose Customs are never to be set
aside; and our Friends in _Cumberland_, as well as some of our Neighbours
in _Lancashire_, and else-where, keep them up. It is a Custom with us every
_Christmas_-Day in the Morning, to have, what we call an Hackin, for the
Breakfast of the young Men who work about our House; and if this Dish is
not dressed by that time it is Day-light, the Maid is led through the Town,
between two Men, as fast as they can run with her, up Hill and down Hill,
which she accounts a great shame. But as for the Receipt to make this
Hackin, which is admired so much by us, it is as follows.
Take the Bag or Paunch of a Calf, and wash it, and clean it well with Water
and Salt; then take some Beef-Suet, and shred it small, and shred some
Apples, after they are pared and cored, very small. Then put in some Sugar,
and some Spice beaten small, a little Lemon-Peel cut very fine, and a
little Salt, and a good quantity of Grots, or whole Oat-meal, steep'd a
Night in Milk; then mix these all together, and add as many Currans pick'd
clean from the Stalks, and rubb'd in a coarse Cloth; but let them not be
wash'd.
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