Black Puddings Recipe

When a pig is killed, the blood should be caught in a pan, and a little

salt must be stirred in with it while yet warm, to prevent its

coagulation or thickening. This will serve to make you some hog's

puddings, excellent things in their way, and for the preparation of

which you must attend to the following instructions, viz.:--To every

pound of blood, add eight ounces of fat cut up in small squares, two

ounces of rice or grits, boiled quite soft in milk; season with pepper

and salt, chopped sage, thyme, and winter savory, and some chopped

onions boiled soft in a little milk or water; mix all these things well

together, and use a tin funnel for filling in the cleansed guts with the

preparation, taking care to tie the one end of each piece of gut with

string, to prevent waste. The puddings being thus prepared, tie them in

links, each pudding measuring about six inches in length, and when all

are tied, let them be dropped into a pot containing boiling-water, just

taken off the fire, and allow them to remain in this until they become

set, or slightly firm; the puddings must then be carefully lifted out,

and hung to a nail driven into the wall, to drain them from all excess

of moisture; and before they are fried or broiled, they must be slightly

scored with a sharp knife, to prevent them from bursting while they are

being cooked.

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