Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

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Black Butter

See Butter.

BLACK COCK is a kind of Grouse and to be treated as such.

BLACK PUDDINGS (Boudins Noirs) are made of pig's blood. This sounds gross enough, not to say offensive and horrible. Nevertheless, with the gore of the unclean beast there is mingled an adorable onion flavour which redeems it from odium, and seduces mortals like another Circe. The human beings who have been able to resist the sanguinolent puddings of the hog are few indeed. In France, among the middle classes, it is considered a sacred duty to eat them on Christmas eve, after returning from the midnight mass. The English do not make much of Christmas eve, but these black puddings are a fair excuse for making more of it. Only it is best to eat them not in the French but in the Flemish style. The French eat them as they are; the Flemings with a companion dish of baked apples. It corresponds to the English plan of taking apple sauce with pork or goose.

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