Black Puddings

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (8)

For the puddings

the blood should be caught in a pan, and a little salt must be stirred in with it while yet warm, to prevent its coagulation or thickening. ↝ Acerola juice, raw [Fruits and Fruit Juices]
To every pound of blood, add eight ounces of fat cut up in small squares
two ounces of rice or grits, boiled quite soft in milk ↝ Rice, cooked, NFS [Rice]
season with pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
chopped sage, thyme, and winter savory ↝ Spices, sage, ground [Spices and Herbs]
some chopped onions boiled soft in a little milk or water ↝ Onions, raw [Vegetables and Vegetable Products]
use a tin funnel for filling in the cleansed guts with the preparation
tie the one end of each piece of gut with string ↝ Yellow string beans, cooked [String beans]

Instructions (10)

Catch the pig's blood in a pan and stir in a little salt while it is still warm to prevent it from coagulating.
To every pound of blood, add eight ounces of fat cut into small squares, two ounces of rice or grits boiled soft in milk, pepper and salt, chopped sage, thyme, and winter savory, and some chopped onions boiled soft in a little milk or water.
Mix all these ingredients well together.
Use a tin funnel to fill the cleansed guts with the preparation.
Tie one end of each piece of gut with string to prevent waste.
Tie the prepared puddings in links, each about six inches long.
Drop the tied puddings into boiling water that has just been taken off the fire.
Allow the puddings to remain in the water until they are set or slightly firm.
Carefully lift the puddings out of the water and hang them to a nail driven into the wall to drain off excess moisture.
Slightly score the puddings with a sharp knife before frying or broiling to prevent them from bursting.

Original Text

No. 35. Black Puddings.

When a pig is killed, the blood should be caught in a pan, and a little salt must be stirred in with it while yet warm, to prevent its coagulation or thickening. This will serve to make you some hog's puddings, excellent things in their way, and for the preparation of which you must attend to the following instructions, viz.:—To every pound of blood, add eight ounces of fat cut up in small squares, two ounces of rice or grits, boiled quite soft in milk; season with pepper and salt, chopped sage, thyme, and winter savory, and some chopped onions boiled soft in a little milk or water; mix all these things well together, and use a tin funnel for filling in the cleansed guts with the preparation, taking care to tie the one end of each piece of gut with string, to prevent waste. The puddings being thus prepared, tie them in links, each pudding measuring about six inches in length, and when all are tied, let them be dropped into a pot containing boiling-water, just taken off the fire, and allow them to remain in this until they become set, or slightly firm; the puddings[28] must then be carefully lifted out, and hung to a nail driven into the wall, to drain them from all excess of moisture; and before they are fried or broiled, they must be slightly scored with a sharp knife, to prevent them from bursting while they are being cooked.

Notes

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