French Black Puddings

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (17)
  1. Pick, wash, and boil, till three parts done, two pounds of grits or rice.
  2. Drain the grits or rice dry.
  3. Put the grits or rice into a stewpan with a quart of pigs blood preserved from curdling, with plenty of salt stirred into it when taken from the animal.
  4. Add ground pepper, pounded and sifted mace, cloves, nutmeg, and allspice, a small quantity of each.
  5. Add a gill of cream with a bit of crumb of french bread soaked in it.
  6. Add chopped savory, thyme, parsley, and pennyroyal, a little of each.
  7. Mix the ingredients over a slow fire for twenty minutes.
  8. When cold, put with them plenty of the flay cut into small dice.
  9. Have ready the entrails cleaned very nice.
  10. Fill the entrails with the mixture three parts full.
  11. Tie the ends of the entrails.
  12. Put the puddings into hot water.
  13. Boil them gently a quarter of an hour.
  14. If they are to be eaten directly when done, prick them with a fork and broil them upon a very clean gridiron for ten minutes.
  15. If they are not to be eaten immediately when made, put them on clean straw.
  16. When they are wanted for use, put them into boiling water and let them simmer ten minutes.
  17. Then take them out, and prick and broil them as above.
Original Text
French Black Puddings. Pick, wash, and boil, till three parts done, two pounds of grits or rice; then drain it dry, put it into a stewpan with a quart of pigs blood preserved from curdling, with plenty of salt stirred into it when taken from the animal; add to them ground pepper, pounded and sifted mace, cloves, nutmeg, and allspice, a small quantity of each, a gill of cream with a bit of crumb of french bread soaked in it, together with chopped savory, thyme, parsley, and pennyroyal, a[258] little of each. Mix the ingredients over a slow fire for twenty minutes, and when cold put with them plenty of the flay cut into small dice. Have ready the entrails cleaned very nice, fill them with the mixture three parts full, tie the ends, put the puddings into hot water, boil them gently a quarter of an hour; if they are to be eaten directly when done, prick them with a fork and broil them upon a very clean gridiron for ten minutes: if they are not to be eaten immediately when made, put them on clean straw, and when they are wanted for use put them into boiling water, let them simmer ten minutes, then take them out, and prick and broil them as above. N. B. If large puddings they will take longer periods in boiling and broiling.
Notes
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