To warm, lay them in boil-
ing water in a deep dish, and then toast before
the fire or on a gridiron. Probable cost, 4s.
Sufficient for twelve large puddings.
Black Puddings (a la Fran^aise).—
Mince four large onions verj' finej and stew
them in lard with a tea-spoonful of minced
parsley, pepper, salt, and allspice to taste,
and a quarter of a pound of pork fat, cut
into small dice. Stir two pints of pigs' blood
while hot, with a little vinegar, a table-spoon-
ful to a qua✪ Black Puddings (a la Fran^aise)rt to prevent clotting, and mix
it well with the seasoning. Fill the skins and
divide them by strings into the length wished ;
they may be stewed for twenty minutes, or
merely thrown into boiling water tiU tinn. To
try if they are sufficiently done, a large needle
is used : if only fat flows they may be hung
up to dry; they should then be rubbed over
with butter, and tied up in a muslin bag, to
give them a glossy appearance. When used
they should be boiled long enough to heat them
through, or cut into slices and fried.
Blanch, To. — To blanch meat or vegetables
is to plunge them into boiling water for a given
length of time, generally two or three minutes ;
then throw them into a bowl of spring water
and leave them until cold. With meat this is
done for the purpose of gi^-ing firmness to the
flesh, and thus facilitating the operation of
larding, and also to preserve the whiteness of
certain meats, such as rabbits or fowls. With
vegetables it is done to keep them green, and
to take away their acrid flavour. Ox tongues,
palates, and almonds, fruit kernels, &c., are
said to be blanched, when through the action of
hot water the skin can be easily peeled off;
calves' heads and feet are blanched to soften
them, and thus make them easier to trim and
prepare for cooking, and for this the cold water
is not required.
Blancmange. — Blanch ten (only) bitter
and two ounces of sweet almonds, and pound
them to a paste, adding by degrees a third of a
pint of cold water ; let it stand till settled, and
strain off the liquid. Put into a pint »f milk
five ounces of loaf sugar, two inches of stick
vanilla, and two of cinnamon, and pour it into
an enamelled saucepan. Boil slowly till the
sugar is dissolved, then stir in one ounce of
isinglass, and strain all into a basin; add
the liquid from the almonds, with a gill of
cream✪ Blancmange. AVhen cold, pour the mixture into a
mould and place it in a cool place till it is
firmly set. Probable cost, about 2s. Sufficient
to fill a quart mould.
Blancmange (another way). — Dissolve in-a
saucepan, over a gentle fire, two ounces of the
best isinglass in two pints of new milk. Add
the rind of a lemon and a pint of cream ; boil
for a quarter of an hour and take out the rind.
Sweeten, and flavour either with cinnamon,
I rose, or orange-flower water, or vanilla. 'NVhile
cooling, stir in a little white wine and brandy,
! pour into moulds, and allow it to become fixed
I in a cool place.
j Blancmange (another way). — Dissolve one
ounce of isinglass, or gelatine, and pour over
! it a quart of boiling milk. Stir till quite dis-
j solved. Take the whites of four eggs, well
beaten, and sugar to taste ; two oimces of sweet
and one ounce of bitter almonds✪ Isinglass Jelly, pounded;
scald them in the jelly, allowing it to. simmer
until reduced to haK. Strain into a mould,
and turn out next day. Gramish with flowers
and blanched sweet almonds.
Page 248 · 3 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
To warm, lay them in boiling water in a deep dish, and then toast before the fire or on a gridiron. Probable cost, 4s. Sufficient for twelve large puddings.
Black Puddings (a la Française).— Mince four large onions very fine; and stew them in lard with a tea-spoonful of minced parsley, pepper, salt, and allspice to taste, and a quarter of a pound of pork fat, cut into small dice. Stir two pints of pigs' blood while hot, with a little vinegar, a table-spoonful to a quart to prevent clotting, and mix it well with the seasoning. Fill the skins and divide them by strings into the length wished ; they may be stewed for twenty minutes, or merely thrown into boiling water till tinn. To try if they are sufficiently done, a large needle is used : if only fat flows they may be hung up to dry; they should then be rubbed over with butter, and tied up in a muslin bag, to give them a glossy appearance. When used they should be boiled long enough to heat them through, or cut into slices and fried.
Blanch, To. — To blanch meat or vegetables is to plunge them into boiling water for a given length of time, generally two or three minutes ; then throw them into a bowl of spring water and leave them until cold. With meat this is done for the purpose of giving firmness to the flesh, and thus facilitating the operation of larding, and also to preserve the whiteness of certain meats, such as rabbits or fowls. With vegetables it is done to keep them green, and to take away their acrid flavour. Ox tongues, palates, and almonds, fruit kernels, &c., are said to be blanched, when through the action of hot water the skin can be easily peeled off; calves' heads and feet are blanched to soften them, and thus make them easier to trim and
prepare for cooking, and for this the cold water is not required.
Blancmange. — Blanch ten (only) bitter and two ounces of sweet almonds, and pound them to a paste, adding by degrees a third of a pint of cold water ; let it stand till settled, and strain off the liquid. Put into a pint of milk five ounces of loaf sugar, two inches of stick vanilla, and two of cinnamon, and pour it into an enamelled saucepan. Boil slowly till the sugar is dissolved, then stir in one ounce of isinglass, and strain all into a basin; add the liquid from the almonds, with a gill of cream. AVhen cold, pour the mixture into a mould and place it in a cool place till it is firmly set. Probable cost, about 2s. Sufficient to fill a quart mould.
Blancmange (another way). — Dissolve in a saucepan, over a gentle fire, two ounces of the best isinglass in two pints of new milk. Add the rind of a lemon and a pint of cream ; boil for a quarter of an hour and take out the rind. Sweeten, and flavour either with cinnamon,
I rose, or orange-flower water, or vanilla. While cooling, stir in a little white wine and brandy,
! pour into moulds, and allow it to become fixed
I in a cool place.
j Blancmange (another way). — Dissolve one ounce of isinglass, or gelatine, and pour over ! it a quart of boiling milk. Stir till quite disj solved. Take the whites of four eggs, well beaten, and sugar to taste; two ounces of sweet and one ounce of bitter almonds, pounded; scald them in the jelly, allowing it to. simmer until reduced to haK. Strain into a mould, and turn out next day. Garnish with flowers and blanched sweet almonds.
Records on this page
Black Puddings (a la Fran^aise)BlancmangeIsinglass Jelly