POUR a pint of boiling milk on the crumb of a penny-loaf, let it stand an hour, and then put as much juice of tansey to it as will give it a flavour. Add to it a little of the juice of spinach, in order to make it green. Put to it a spoonful of Ratasfia-water, or brandy, sweeten it to your taste, grate the rind of half a lemon, beat the yolks of four eggs, and mix them all together. Put them in a stew-pan, with a quarter of a pound of butter; stir it over a slow fire, till it is quite thick; take it off, and let it stand two or three hours; then drop a spoonful at a time into a pan of boiling lard; and when done, grate sugar over them, and serve wine-sauce in a boat. Garnish the dish with slices of orange.