Important: Safety Warning
This page describes preparations historically taken to end pregnancy or "bring on the menses." These substances do not work as claimed and are seriously toxic; their use has caused poisoning and death.
In addition, this page prescribes plants as medicine according to pre-modern medical theory. Several of the plants named are toxic, correct identification is difficult, and the doses given have no scientific basis. Do not ingest or apply any preparation described here.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › PORK BLACK PUDDING (another way)
PORK BLACK PUDDING (another way)
Prepare the skins. (See the preceding recipe.) Put a little salt into the warm blood, and stir until it is cold. Boil a quart of half grits until tender in as much milk as will cover them all the time. Drain them, and mix with them half a pound of bread-crumbs which have been soaked in about half a pint of hot milk until all of it was absorbed, a pint of cream, and as much blood as will make the pudding a dark colour. Add a pound of finely-shredded suet and a dessert-spoonful each of chopped sage, thyme, marjoram, pennyroyal, and onion, with a table-spoonful of parsley, and a seasoning made of two tea-spoonfuls of salt, one of pepper, six cloves, and a quarter of an ounce each of pounded nutmeg, ginger, and allspice. Mix all thoroughly with eight well-beaten eggs. Cut two pounds of the inward fat of the pig into pieces the size of a large bean. Half fill the skins, put in the fat at regular intervals, and tie the pudding in equal lengths. Put these into hot water, boil five minutes, then prick and boil them again half an hour. Serve as before directed. Probable cost, 5s. Sufficient for twelve persons.
PORK BLACK PUDDINGS (another way). (See BLACK PUDDINGS, ETC.)