Home › The Principles of Cookery › BLACK PUDDINGS (English method)

BLACK PUDDINGS (English method)

Throw a little salt into a quart of warm hog's blood, and stir until the blood is cold. Mix with it a quart of whole groats which have been soaked in cold water all night. Add the grated crumb of a quartern loaf soaked in two quarts of hot milk until the milk is absorbed. Prepare a seasoning of chopped thyme, onion, pennyroyal, six pounded cloves, half a nutmeg grated, and a quarter of an ounce each of pounded all-spice and ginger. Stir this into the groats, bread-crumbs, and blood, and add two pounds of finely chopped beef suet and six well-beaten eggs. Cut one pound of the inward fat of the pig into very small dice. Having washed the skins thoroughly tie them at one end and turn them inside out. Only half fill them with the mixture, to allow room for swelling, and put in the fat at regular intervals. Tie them in equal lengths or rounds, fasten the ends securely, put them into boiling water, and boil very gently for an hour, taking care to prick them to let out the air. When done, hang them in a cool dry place. When wanted for use, boil a few minutes, or toast in a Dutch oven. Cost, about 4d. per pound.