BLACK-PUDDINGS, A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. When about to dress the black-puddings, they should be scored all over to prevent them from bursting while being broiled.
  2. When done, are to be dished up with sippets of dry toast placed between each piece of pudding.
  3. The centre of the dish should be filled with mashed potatoes to keep them quite hot.
Original Text
BLACK-PUDDINGS, A L'ANGLAISE. The chief difference from the foregoing, in making black-puddings according to the English method, lies in the omission of the nutmeg, bay-leaf and thyme, and in the addition of boiled barley, grits or rice; in all other respects, the same directions must be followed. When about to dress the black-puddings, they should be scored all over to prevent them from bursting while being broiled, and when done, are to be dished up with sippets of dry toast placed between each piece of pudding: the centre of the dish should be filled with mashed potatoes to keep them quite hot.
Notes
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