LET them be nicely scalded and picked, break the two pinion bones in two, cut the head in two, and cut off the nostrils; cut the liver in two, the gizzard in four, and the neck in two; dip it in a dish of the neck, and make a pudding with two hard eggs chopp’d made, the crumb of a French roll steeped in new milk two or three hours, then mix it with the hard egg, a little nutmeg, pepper, salt, and a little sage chopped fine, a little melted butter, and stir it together: tie one end of the skin, and fill it with the ingredients, tie the other end tight, and put all together in the sauce-pan, with a quart of good mutton broth, a bundle of sweet-herbs, an onion, some whole pepper, mace, two or three cloves; ty’d up loose in a muslin rag, and a very little piece of lemon-peel; cover them close and let them stew till quite tender, then take a small French roll toasted brown on all sides, and put it into the sauce-pan, give it a shake, and let it stew till there is just gravy enough to eat with them, then take out the onion, sweet herbs and spices, lay the roll in the middle, the giblets round, the pudding cut in slices and laid round, and then put the sauce over all.