Tansey Pudding.
PUT as much boiling cream to four Naples biscuits grated as will wet them, beat them with the yolks of four eggs. Have ready a few chopped tansey-leaves, with as much spinach as will make it a pretty green. Be careful not to put too much tansey in, because it will make it bitter. Mix all together when the cream is cold, with a little sugar, and set it over a slow fire till it grows thick, then take it off, and, when cold, put it in a cloth, well buttered and floured; tie it up close, and let it boil three quarters of an hour; take it up in a bason, and let it stand one quarter, then turn it carefully out, and put white wine sauce round it.