<(^ Black Currant Wine. — Put equal
quantities of currant juice and water into a
cask Avith thi-ee pounds and a half of suga✪ Black Currant Winer
to two gallons of the mixture, and place it in
a warm place. When it has fermented, take
off the refuse ; keep the cask filled up with
juice, and add a quart of brandy to every six
gallons directly the fermentation ceases. The
cask must then be closed up for eight or nine
months, when it may be bottled off ; but it will
not be fit for use until it has been at least
twelve months in bottle. Probable cost, 3s. 6d.
per gallon.
Black Lozenges.— Take half a pound of
gum tragacanth in powder ; add four ounces of
powdered loaf sugar and five ounces of extract
of liquorice. Make into a smooth paste with
water✪ Black Lozenges, roll out thin, cut into diamond-shaped
lozenges, and dry in a cool place.
Black Pudding. — Well cleanse and steep
pigs' entrails in cold water, until they are
required. To one pint of fresh-di-awn pigs'
blood, take three pints of onions ; chop them
very fine, and cook them till they are nearly
or three-quarters done, in a saucepan, with the
least drop of water at the bottom, stirring
them all the while, to prevent them brown-
ing. Take two pounds of fresh pork, with-
out bone, fat and lean in equal proportions ;
chop it up fine. Mix well together the
minced pork, the onions, and the pigs' blood,
seasoning with salt, pepper, and allspice, or
mixed spices ground together✪ Black Pudding. Tie one end
of a sausage-skin, and, by means of a funnel
or sausage-stuffer, fill it at the other with
the mixed ingredients. Fasten the upper
end of the pudding, coil it into the desired
shape, or tie it into short lengths, and throw it
into boiling water, which must be kept boiling
for twenty or twenty-five minutes, according
to the thickness of the pudding. Take it
out, and set it aside to cool ; keep in cold
water until it is wanted for use. So pre-
pared, it will keep good two or three days in
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summer, a week in -winter. When wanted to
serve, broil gently over a slow fire ; but this
requires great care, to prevent the skin from
cracking. The best way is to set it for a few
minutes in the oven of a cooking-stove, or in a
Dutch or American oven, in front of an open
kitchen-range.
Black Puddings (another way).— Boil
and diy three-quarters of a pound of rice;
cut away all the crust from a quartern loaf, and
throw two quarts of new milk on it. When
the milk is absorbed by the bread, mix it with
the rice, and a quart of blood from a fresh-
killed pig. Have ready a seasoning of nutmeg,
allspice, and ground ginger (a quarter of an
ounce of each), a table-spoonful of onion and
chopped thyme, the same of salt, half the
quantity of black pepper, and a dozen cloves, all
pounded ; add these, with two poimds of well-
shred suet and five or six well-beaten eggs, to
the rice. ]Mix all well together, and add about
two pounds of the inner fat of a pig✪ Black Puddings (another way) cut into
dice. \Vhen the ingi-edients are sufficiently
blended press into sausage-skins, which must
be only partly filled, to allow the meat to swell,
so as to i^revent birrsting. Straw is generally
laid in the bottom of the boiler, and the
puddings are pricked, tied into links, and boiled
for at least one hour. When taken up they
must be laid out on a cloth to dry, and then
hung up for use.
Page 247 · 5 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
<(^ Black Currant Wine. — Put equal quantities of currant juice and water into a cask with three pounds and a half of sugar to two gallons of the mixture, and place it in a warm place. When it has fermented, take off the refuse ; keep the cask filled up with juice, and add a quart of brandy to every six gallons directly the fermentation ceases. The cask must then be closed up for eight or nine months, when it may be bottled off ; but it will not be fit for use until it has been at least twelve months in bottle. Probable cost, 3s. 6d. per gallon.
Black Lozenges.— Take half a pound of gum tragacanth in powder ; add four ounces of powdered loaf sugar and five ounces of extract of liquorice. Make into a smooth paste with water, roll out thin, cut into diamond-shaped lozenges, and dry in a cool place.
Black Pudding. — Well cleanse and steep pigs' entrails in cold water, until they are required. To one pint of fresh-drawn pigs' blood, take three pints of onions ; chop them very fine, and cook them till they are nearly or three-quarters done, in a saucepan, with the least drop of water at the bottom, stirring them all the while, to prevent them browning. Take two pounds of fresh pork, without bone, fat and lean in equal proportions ; chop it up fine. Mix well together the minced pork, the onions, and the pigs' blood, seasoning with salt, pepper, and allspice, or mixed spices ground together. Tie one end of a sausage-skin, and, by means of a funnel or sausage-stuffer, fill it at the other with the mixed ingredients. Fasten the upper end of the pudding, coil it into the desired shape, or tie it into short lengths, and throw it into boiling water, which must be kept boiling for twenty or twenty-five minutes, according to the thickness of the pudding. Take it out, and set it aside to cool ; keep in cold water until it is wanted for use. So prepared, it will keep good two or three days in
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summer, a week in winter. When wanted to serve, broil gently over a slow fire ; but this requires great care, to prevent the skin from cracking. The best way is to set it for a few minutes in the oven of a cooking-stove, or in a Dutch or American oven, in front of an open kitchen-range.
Black Puddings (another way).— Boil and diy three-quarters of a pound of rice; cut away all the crust from a quartern loaf, and throw two quarts of new milk on it. When the milk is absorbed by the bread, mix it with the rice, and a quart of blood from a fresh-killed pig. Have ready a seasoning of nutmeg, allspice, and ground ginger (a quarter of an ounce of each), a table-spoonful of onion and chopped thyme, the same of salt, half the quantity of black pepper, and a dozen cloves, all pounded ; add these, with two pounds of well-shred suet and five or six well-beaten eggs, to the rice. ]Mix all well together, and add about two pounds of the inner fat of a pig cut into dice. When the ingredients are sufficiently blended press into sausage-skins, which must be only partly filled, to allow the meat to swell, so as to prevent bursting. Straw is generally laid in the bottom of the boiler, and the puddings are pricked, tied into links, and boiled for at least one hour. When taken up they must be laid out on a cloth to dry, and then hung up for use.
Records on this page
Black Currant WineBlack Currant WineBlack LozengesBlack PuddingBlack Puddings (another way)