To make Black Puddings

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For the puddings

a peck of gruts
two quarts of the blood of the hog
a large spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of an ounce of cloves, mace and nutmeg together, an equal quantity of each ↝ Garlic, raw [Vegetables and Vegetable Products]
a quarter of an ounce of cloves, mace and nutmeg together, an equal quantity of each ↝ Spices, mace, ground [Spices and Herbs]
a quarter of an ounce of cloves, mace and nutmeg together, an equal quantity of each ↝ Oil, nutmeg butter [Fats and Oils]
a little winter savory, sweet marjoram and thyme, pennyroyal, stripping of the stalks and chopping very fine ↝ Winter squash, raw [Other red and orange vegetables]
a little winter savory, sweet marjoram and thyme, pennyroyal, stripping of the stalks and chopping very fine ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
a little winter savory, sweet marjoram and thyme, pennyroyal, stripping of the stalks and chopping very fine ↝ Thyme, fresh [Spices and Herbs]
a little winter savory, sweet marjoram and thyme, pennyroyal, stripping of the stalks and chopping very fine
the leaf of the hog
the guts

Instructions (13)

Before you kill your hog, get a peck of gruts, boil them half an hour in water, then drain them and put them into a clean tub or large pan.
Kill your hog and save two quarts of the blood, and keep stirring it till the blood is quite cold.
Mix the cold blood with your gruts and stir them well together.
Season with a large spoonful of salt, a quarter of an ounce of cloves, mace and nutmeg together (an equal quantity of each); dry it, best is well and mix it.
Take a little winter savory, sweet marjoram and thyme, pennyroyal, stripping of the stalks and chopping very fine; just enough to season them, and to give them a flavour, but no more.
The next day, take the leaf of the hog and cut into dice.
Scrape and wash the guts very clean.
Tie one end of a gut, and begin to fill them.
Mix in the fat as you fill them; be sure to put in a good deal of fat.
Fill the guts three parts full, tie the other end, and make your puddings what length you please.
Prick them with a pin, and put them into a kettle of boiling water.
Boil them very softly an hour.
Take them out, and lay them on a clean straw.

Original Text

To make Black Puddings.
FIRST, before you kill your hog, get a peck of gruts, boil them half an hour in water, then drain them and put them into a clean tub or large pan, then kill your hog and save two quarts of the blood of the hog, and keep stirring it till the blood is quite cold; then mix it with your gruts and stir them well together. Season with a large spoonful of salt, a quarter of an ounce of cloves, mace and nutmeg together, an equal quantity of each; dry it, best is well and mix it. Take a little winter savory, sweet marjoram and thyme, pennyroyal, stripping of the stalks and chopping very fine; just enough to season them, and to give them a flavour, but no more. Then, next day, take the leaf of the hog and cut into dice, scrape and wash the guts very clean, then tie one end, and begin to fill them; mix in the fat as you fill them, be sure to put in a good deal of fat, fill the guts three parts full, tie the other end, and make your puddings what length you please; prick them with a pin, and put them into a kettle of boiling water. Boil them very softly an hour; then take them out, and lay them on a clean straw.

Notes

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