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Pork Black Puddings, with Rice

Stir a little salt in a pint and a half of warm blood till it is cold. Add the grated crumb of half a quartern loaf, and six ounces of Carolina rice which has been boiled until tender in a quart of milk. Mix thoroughly, add the seasoning mentioned in the preceding recipe, with three ounces of the inward fat of the pig cut into dice, one pound of finely-shredded beef suet, and four well-beaten eggs. Half fill the skins, boil, hang, and serve as before; these puddings are very good when they are lightly broiled instead of being fried. Time to boil, a quarter of an hour. Probable cost, 2s. 6d. Sufficient for eight or nine persons.