Calf’s Chitterlings or Andouilles

Take some of the largest Calf’s Guts, cleanse them, cut them in Pieces proportionable to the Length of the Puddings you design to make, and tye one End of these Pieces, then take some Bacon, with a Calf’s Udder and Chaldron blanched, and cut into Dice or Slices, put them into a Stew-pan and season with fine Spice pounded, a Bay-Leaf,