■ — Salt a belly of pork ; young meat will be the
best for the purpose. To do this, mix a salt-
spoonful of powdered saltpetre with two table-
spoonfuls of common salt, sprinkle the mixture
over the pork, and let it lie for three days.
When ready to dress the meat, wash it in cold
water, and dry it with a cloth. Lay it, skin
downwards, on a table, remove the bones, and
cover the inside with pickled gherkins cut
into very thin slices. Sprinkle over these a
little powdered mace and pepper. Roll the
meat tightly, and bind secm-ely with tape.
Put it into a saucepan with two onions stuck
with six cloves, thi-ee bay-leaves, a bunch of
parsley, and a sprig of thyme✪ Pork Belly of Rolled and Boiled. Bring the
liquid slowly to the boil, skim carefully, draw
it to the side, and simmer gently till the
meat is done enough. Put it between two
dishes, lay a weight upon it, and leave it until
it is quite cold. The bandages should not
be removed until the meat is to be served.
Time to simmer, half an hour per pound.
Probable cost, 9d. to lOd. per pound.
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 the blood is cold. Mix with it a quart
of \v]i(j1l' groats which have been soaked in
POR
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cold water all night, add the grated crumb of
a quartern loaf which has been soaked in two
quarts of hot milk until the milk was ab-
sorbed. Mix these ingredients thoroughly.
Prepare a seasoning of a tea-spoonful of winter
savoury mLx.ed with a tea-spoonful of chopped
thyme, a tea-spoonfid of chopped onion, half a
tea-spoonful of penny-royal, two tea-spoonfuls
of salt, one of pepper, haK 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-chopiJed beef suet and six well-beaten
eggs'. Cut half a pound of the inward fat of the
pig✪ Pork Black Puddings into pieces the size of a large bean. Tie
the skins at one end, and turn them inside out.
Half fiU them only 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 boil-
ing 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 di-y 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 a
dozen persons.
Page 1272 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
■ — Salt a belly of pork ; young meat will be the best for the purpose. To do this, mix a saltspoonful of powdered saltpetre with two tablespoonfuls of common salt, sprinkle the mixture over the pork, and let it lie for three days. When ready to dress the meat, wash it in cold water, and dry it with a cloth. Lay it, skin downwards, on a table, remove the bones, and cover the inside with pickled gherkins cut into very thin slices. Sprinkle over these a little powdered mace and pepper. Roll the meat tightly, and bind securely with tape. Put it into a saucepan with two onions stuck with six cloves, three bay-leaves, a bunch of parsley, and a sprig of thyme. Bring the liquid slowly to the boil, skim carefully, draw it to the side, and simmer gently till the meat is done enough. Put it between two dishes, lay a weight upon it, and leave it until it is quite cold. The bandages should not be removed until the meat is to be served. Time to simmer, half an hour per pound. Probable cost, 9d. to lOd. per pound.
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 the blood is cold. Mix with it a quart of whole groats which have been soaked in
POR
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POR
cold water all night, add the grated crumb of a quartern loaf which has been soaked in two quarts of hot milk until the milk 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-spoonfid of chopped onion, half a tea-spoonful of penny-royal, two tea-spoonfuls of salt, one of pepper, haK 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, breadcrumbs, 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. Half fiU them only 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 a dozen persons.
Records on this page
Pork Belly of Rolled and BoiledPork Black Puddings