Hog’s Puddings, Black. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Steep oatmeal in pork or mutton broth, of milk.
  2. Put to it two handfuls of grated bread, a good quantity of shred herbs, and some pennyroyal.
  3. Season with salt, pepper, and ginger, and other spices if you please.
  4. To about three quarts of oatmeal put two pounds of beef suet shred small, and as much hog suet as you may think convenient.
  5. Add blood enough to make it black, and half a dozen eggs.
Original Text
Hog’s Puddings, Black. No. 1. Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls of grated bread, a good quantity of shred herbs, and some pennyroyal: season with salt, pepper, and ginger, and other spices if you please; and to about three quarts of oatmeal put two pounds of beef suet shred small, and as much hog suet as you may think convenient. Add blood enough to make it black, and half a dozen eggs.
Notes
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