Black Puddings. (Beechwood Recipe altered by Isa. Emslie. 1892.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 20 min Total: 20 min
Yield: 3.0 – 4.0 dishes
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

for the pudding mixture

2 large handfuls of whole groats (“Embden Groats” are best), or even rice, or 1 teacupful of oatmeal ↝ Buckwheat flour, whole-groat [Cereal Grains and Pasta]
1 teacupful of oatmeal ↝ Oatmeal, NFS [Oatmeal]
new milk ↝ Milk, NFS [Milk, reduced fat]
1/2 lb. of crumb of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2 or 3/4 lb. of beef suet nicely chopped ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
chopped pennyroyal
sweet marjoram ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
raw onion or raw shallot chopped small ↝ Onions, raw [Vegetables and Vegetable Products]
2 pieces of pig’s fat (called “fleed,” i.e., fat before it is melted), or use lard not melted ↝ Pork, pig's feet [Pork]
3 well-beaten eggs both yolks and whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 pt. of pig’s blood strained

for preparing the skins

Clean the skins thoroughly, scraping them inside with a knife till quite clear and transparent. ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (9)

Stew whole groats (or rice, or oatmeal) in new milk till tender.
Mix with it crumb of bread, and when cold add beef suet, pepper, salt, parsley, pennyroyal, sweet marjoram, raw onion or shallot, pig's fat (or lard), beaten eggs, and strained pig's blood.
Clean the skins thoroughly, scraping them inside with a knife till quite clear and transparent.
Fill the skins in long pieces, but not quite full, so as to leave them room to swell.
Boil gently in a kettle of water 20 minutes, pricking them all the time to prevent their bursting.
Lay them out on a clean cloth.
Broil them before sending them to table.

Alternative preparation

Bake the mixture in a pie-dish.
When cold cut it up and fry it in slices.

Original Text

Black Puddings. (Beechwood Recipe altered by Isa. Emslie. 1892.)
Stew 2 large handfuls of whole groats (“Embden Groats” are best), or even rice, or 1 teacupful of oatmeal, in new milk till tender. Mix with it ½ lb. of crumb of bread, and when cold add ½ or ¾ lb. of beef suet nicely chopped; season with pepper and salt, parsley, chopped pennyroyal and sweet marjoram, also raw onion or raw shallot chopped small, 2 pieces of pig’s fat (called “fleed,” i.e., fat before it is melted), or use lard not melted, 3 well-beaten eggs both yolks and whites, and 1 pt. of pig’s blood strained.
Enough for three or four dishes.
Clean the skins thoroughly, scraping them inside with a knife till quite clear and transparent. Fill them in long pieces, but not quite full, so as to leave them room to swell.
Boil gently in a kettle of water 20 minutes, pricking them all the time to prevent their bursting.
Lay them out on a clean cloth. Broil them before sending them to table.
You may, if preferred, bake the mixture in a pie-dish and when cold cut it up and fry it in slices.
(See also under Meat, Mutton and Lamb—how to use whole sheep.)

Notes

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