Take half a pound of rice, simmer it in milk while it be soft, when it is ready put it into a cullinder to drain; take a penny loaf, cut off the crust, then cut it in thin slices, scald it in a little milk, but do not make it over wet; take six eggs and beat them very well, a pound of currants well cleaned, a pound of beef-suet shred fine, two or three spoonfuls of rose-water, half a pound of powder sugar, a little salt, a quarter of an ounce of mace, a large nutmeg grated, and a small stick of cinnamon; beat them together, mix them very well, and put them into the skins; if you find it be too thick put to it a little cream; you may boil them near half an hour, it will make them keep the better.

 

 

 

 

Note: sausage skins are avaiable in small quantities from specialist suppliers.   

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