Steep it in fair water all night, then boil it in new milk, and drain out the milk through a cullender, then mince a good quantity of beef-suet not too small, and put it into the rice in some bowl or tray, with currans being first boil’d, yolks of eggs, nutmeg, cinamon, sugar, and barberries, mingle all together; then wash the second guts, fill them, and boil them.