Home › The Principles of Cookery › BLACK PUDDINGS (a la Francaise)

BLACK PUDDINGS (a la Francaise)

Mince four large onions very fine, and stew them in lard with a tea-spoonful of minced parsley, pepper, salt, and allspice to taste, and a quarter of a pound of pork fat, cut into small dice. Stir two pints of pig's blood, while-hot, with a little vinegar, a table-spoonful to a quart to prevent clotting, and mix it well with the seasoning. Fill the skins and divide them by strings into the length wished; they may be stewed for twenty minutes, or merely thrown into boiling water till firm. To try if they are sufficiently done, a large needle is used: if only fat flows they may be hung up to dry; they should then be rubbed over with butter, and tied up in a muslin bag, to give them a glossy appearance. When used they should be boiled long enough to heat them through, or cut into slices and fried.