Robert May
the Art and Mystery of Cookery

To Make a Haggas pudding in a sheeps paunch

Take good store of parsley, savory, thyme, onions, oatmeal groats chopped together and mingled with some beef or mutton suet minced together and some cloves, mace, pepper ans salt.
fill the paunch, sow it up and boil it.
Then being boiled, serve it in a dish and cut a hole in the top of it and put in some beaten butter with two or three yolks of eggs dissolved in the butter or none.

this one may do for a fasting day, and put no suet in it, and put it in a napkin or bag .