Take five or six seville oranges, grate them and make a hole in the
top, take out all the meat, and boil the skin very tender, shifting them
in the boiling to take off the bitter taste; take half a round of long
bisket, slice and scald them with a little cream, beat six eggs and put
to your bisket; take half a pound of currans, wash them clean, grate in
half a nutmeg, put in a little salt and a glass of sack, beat all together,
then put it into your orange skin, tie them tight in a piece of fine cloth,
every one separate; about three quarters of an hour will boil them: You
must have a little white wine, butter and sugar for sauce.
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