BLACK-PUDDINGS, A LA FRANCAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (4)
  1. mix well together, and stuff the linings prepared perfectly clean for the purpose with the above, taking care to allow room for tying them into lengths of about six inches.
  2. keep some water nearly at the boiling-point, and then remove it from the fire down to the side.
  3. immerse the puddings in the water, and allow them to remain in it until they become somewhat firm to the touch; they must not, however, be kept in the water longer than will suffice to set the preparation.
  4. hang up the puddings when taken out of the water in the larder to cool.
Original Text
BLACK-PUDDINGS, A LA FRANCAISE. To one pint of pig's blood, add rather more than half a pint of boiled double cream, three quarters of a pound of the fat from the inside of a pig cut into rather small pieces, and four large onions chopped and fried in a little butter without becoming coloured; season with a little chopped bay-leaf and thyme, nutmeg, pepper and salt; mix well together, and stuff the linings prepared perfectly clean for the purpose with the above, taking care to allow room for tying them into lengths of about six inches. Some water must be kept nearly at the boiling-point, and then removed from the fire down to the side, and the puddings immersed, and allowed to remain in it until they become somewhat firm to the touch; they must not, however, be kept in the water longer than will suffice to set the preparation. The puddings when taken out of the water, should be hung up in the larder to cool.
Notes
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