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Pork Black Puddings

When black puddings or blood puddings are liked at all they are generally liked very much. They are boiled in the intestines of the hog, and these must of course be very carefully prepared for them as follows. Empty them, wash and scrape them in several waters, turning them inside out two or three times, and lay them in salt and water all night. The next day rinse them in fresh cold water, and they will be ready for use. To make the puddings, throw a little salt into a quart of the warm blood, and stir until it 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 which has been soaked in two quarts of hot milk until the liquid was absorbed. Mix these ingredients thoroughly. Prepare a seasoning of a tea-spoonful of winter savoury mixed with a tea-spoonful of chopped thyme, a tea-spoonful of chopped onion, half a tea-spoonful of pennyroyal, two tea-spoonfuls of salt, one of pepper, half a dozen pounded cloves, half a nutmeg, grated, and a quarter of an ounce each of pounded allspice and ginger. Stir this seasoning into the groats, bread-crumbs, and blood, and add three pounds of finely-chopped beef suet and six well-beaten eggs. Cut half a pound of the inward fat of the pig into pieces the size of a large bean. Tie the skins 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, throw them into boiling water, and when they have boiled for five minutes take them out, prick them to let out the air, put them back, and boil gently for half an hour. Take them up, and when they are cold hang them in a cool dry place until wanted. When they are to be used, boil a few minutes in water, and toast in a Dutch oven. Probable cost, 4s. 6d. Sufficient for twelve persons.