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Yorkshire Black Puddings

Crumble a quarter of a pound of stale bread, pour boiling milk over it to cover it, and let it remain until it has absorbed the milk. Soak a pint of coarse oatmeal, and boil it for half an hour in as much milk as will entirely cover it. Mix it with the soaked stale bread, and add a pint of blood and half a pint of good cream, together with half a pound of finely-shredded suet, two table-spoonfuls of chopped parsley, a dessert-spoonful of chopped thyme, and the same quantity of marjoram, sage, and pennyroyal, a leek, a small onion, a dessert-spoonful of salt, a tea-spoonful of black pepper, six powdered cloves, and a pinch of grated nutmeg, ground ginger, and powdered allspice. Mix the ingredients thoroughly, and add four well-beaten eggs. Have ready one pound of the inner fat of the pig cut into dice. Cleanse the skins thoroughly. Half fill them, and put in the fat amongst the mince. Tie the skins in links, prick them with a fork, and boil till done enough. Let them cool, and hang them in a cool situation till wanted. Broil them lightly over a clear fire, and serve on a napkin. Time to boil the puddings, about an hour.