Pork Black Puddings (another way).—
Prepare the skins. {Sec the preceding recipe.)
Put a little salt into the warm blood, and
stir until it is cold. Boil a qiiart of half
grits until tender in as much milk as will
co^■er them all the time. Drain them, and
mix witli them half a poimd of bread-crimibs
which have been soaked in hot milk until
all the milk was absorbed, a pint of cream,
and as much blood as will make the pud-
ding a dark colour. Add a pound of finely
shred suet and a dessert-spoonful each of
chopped sage, thyme, marjoram, penny-royal,
and onion, with a table-spoonful of parsley, and
a seasoning made of two tea-spoonfuls of salt,
one of pepper, six cloves, and a quarter of an
ounce each of pounded nutmeg, ginger, and
allspice. Mix all thorouglily with eight well-
beaten eggs. Cut two pounds of the inward fat
of the pig into pieces the size of a large bean.
Half fill the skins, put in the fat at regular
intervals, and tie the pudding in equal lengths.
Put these into hot water, boil five minutes,
then prick and boil them again half an hour.
Serve as before directed. Probable cost, os.
Sufficient for a dozen persons.
Pork Black Puddings (another way).
— Sec Black Pudding, Arc. ; also Pig's Blood.
Pork Black Puddings with Onions.
— Prepare the skins according to the directions
given in the last recipe but one. Put a table-
spoonful of vinegar into a quart of wai-m blood,
and stir until it is cold. Cut four ounces of the
inward fat of the pig into dice, and mix with
this two tea-spoonfuls of salt, one of pepper, a
quarter of an ounce each of allspice and ginger
powdered, and six ounces of minced onions✪ Pork Black Puddings with Onions
which have been fried until tender in a little
dripping or lard. Add the blood, and mi.x
thoroughly. Half fill the skins, tie them in
equal lengths, and boil very gently until they
are done enough. In order to ascertain when
they have reached the proper point, prick them
with a large needle. If nothing but fat follows
the needle, take them up, lay them on a napkin
to cool, and hang them in a cool dry place.
When they are wanted, simmer them for ten
minutes, cut them into thin slices, and fry them.
Time to boil, about twenty-five minutes. Suf-
ficient for six or eight persons.
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
criunb 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 preced-
ing recipe, with three ounces of the inward
fat of the pig cut into dice, one pound of
finely-shi-ed beef suet, and four well-beaten
eggs✪ Pork Black Puddings with Rice. 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.
Page 1273 · 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
Pork Black Puddings (another way).— Prepare the skins. {Sec the preceding recipe.) Put a little salt into the warm blood, and stir until it is cold. Boil a quart of half grits until tender in as much milk as will cover them all the time. Drain them, and mix witli them half a pound of bread-crumbs which have been soaked in hot milk until all the milk was absorbed, a pint of cream, and as much blood as will make the pudding a dark colour. Add a pound of finely shred suet and a dessert-spoonful each of chopped sage, thyme, marjoram, penny-royal, and onion, with a table-spoonful of parsley, and a seasoning made of two tea-spoonfuls of salt, one of pepper, six cloves, and a quarter of an ounce each of pounded nutmeg, ginger, and allspice. Mix all thoroughly with eight wellbeaten eggs. Cut two pounds of the inward fat of the pig into pieces the size of a large bean. Half fill the skins, put in the fat at regular intervals, and tie the pudding in equal lengths. Put these into hot water, boil five minutes, then prick and boil them again half an hour. Serve as before directed. Probable cost, os. Sufficient for a dozen persons.
Pork Black Puddings (another way). — Sec Black Pudding, Arc. ; also Pig's Blood.
Pork Black Puddings with Onions.
— Prepare the skins according to the directions given in the last recipe but one. Put a tablespoonful of vinegar into a quart of warm blood, and stir until it is cold. Cut four ounces of the inward fat of the pig into dice, and mix with this two tea-spoonfuls of salt, one of pepper, a quarter of an ounce each of allspice and ginger powdered, and six ounces of minced onions which have been fried until tender in a little dripping or lard. Add the blood, and mix thoroughly. Half fill the skins, tie them in
equal lengths, and boil very gently until they are done enough. In order to ascertain when they have reached the proper point, prick them with a large needle. If nothing but fat follows the needle, take them up, lay them on a napkin to cool, and hang them in a cool dry place. When they are wanted, simmer them for ten minutes, cut them into thin slices, and fry them. Time to boil, about twenty-five minutes. Sufficient for six or eight persons.
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-shred 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.
Records on this page
Pork Black Puddings with OnionsPork Black Puddings with Rice