ONE pint of pigs’ blood, stirred with a little salt
until it is quite smooth. Then add some boiled
double cream, three-quarters of a pound of fat from the
inside of the pig, cut into dice and quite freed from
skin : also a quarter of a pound of onions cut into dice
and fried in butter without being coloured. Season
with pepper, salt, and thyme. Add a little well-boiled
rice. Have your skins ready and fill them loosely.
Put them into boiling water, prick them well to pre-
vent bursting, and let them remain until quite firm.
When cold, cut them into long pieces and grill — serve
very hot. ^
SCOTCH HAGGIS
Boil the heart of a deer and a piece of the liver. When
cold, mince it very fine. Grate also a teacupful
of the liver and add to this a teacupful of coarse oatmeal
and half a pound of deer’s suet finely chopped, one
tablespoonful of black pepper, one tablespoonful of
salt✪ Black Pudding, and three finely chopped onions. Mix all well
together and boil for four hours in a pudding basin,
covering the top with paste, the same as for a beefsteak
pudding, and serve in the basin very hot.
116
VEGETABLES
O
All things are soon prepared in a well-ordered
home.
Beauty from order springs —
Cornwall squab pie^ and Devon white pot brings ;
And Leicester beans and bacon
Good for Kings.
Crowd not your table
Let your number be
Not more than seven
And never less than three.
A dinner lubricates business.
Boswell’s ** Life of Johnson”
A good dinner and company that pleased me
mightily^ being all eminent men in their way.
Samuel Pepys
Fve done said brave Mr. Bantings
And so may each overfed Briton^
If h^d only adopt resolution severe
And avoid — if he woidd not grow fatter and Jatter —
All breads butter^ sugar y milky Haters and beer.
Punch (1869)
A hungry man is an angry man.
Eat to live — but do not live to eat.
¥
CiCEKO
He brings out dainties unbought — the produce
of his own land.
Horace
Hunger makes raw beans taste of sugar.
Erasmus
After dinner sit awhile^ after supper walk a
mile.
Another version being: After dinner sleep
awhile ; after shipper go to bed.
Feom the Latin
VEGETABLES AND SALADS
SOUFFLE POTATOES IN THEIR
SKINS
Take eight medium-sized good potatoes. Wash
well and score a round off the top to form a cover.
Bake the potatoes. When cooked remove the interiors,
pass through a sieve, mix with a gill of cream and work
into a light creamy mash. Season and mix in one
whole egg✪ Souffle Potatoes in Their Skins. Stir over the fire for a few minutes. Put
the mixture back into the potato-skin, place the cut out
cover on each, and return them to the oven for a few
minutes before serving.
¥
ICED POTATOES
Boil new potatoes in the usual way. When cold
slice them into the size and thickness of a shilling
— a little thicker is better. Whip up some cream and
add to it a very little aspic jelly✪ Iced Potatoes — see aspic (Souffle of
Lobster) — enough only to stiffen the cream. Dip the
potatoes in this mixture, and lift each piece out
p 121
THE DUDLEY RECIPES
separately so that each piece may be covered with
cream. Then place the dish in a refrigerator on a
block of ice or between two plates in ice for half an
hour before serving.
POTATOES A LA LYONNAISE ✪ Potatoes a la Lyonnaise
Page 38 · 5 recipe records on this page
Presented as published in 1909. 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
ONE pint of pigs’ blood, stirred with a little salt until it is quite smooth. Then add some boiled double cream, three-quarters of a pound of fat from the inside of the pig, cut into dice and quite freed from skin : also a quarter of a pound of onions cut into dice and fried in butter without being coloured. Season with pepper, salt, and thyme. Add a little well-boiled rice. Have your skins ready and fill them loosely. Put them into boiling water, prick them well to prevent bursting, and let them remain until quite firm. When cold, cut them into long pieces and grill — serve very hot. ^
SCOTCH HAGGIS
Boil the heart of a deer and a piece of the liver. When cold, mince it very fine. Grate also a teacupful of the liver and add to this a teacupful of coarse oatmeal and half a pound of deer’s suet finely chopped, one tablespoonful of black pepper, one tablespoonful of salt, and three finely chopped onions. Mix all well together and boil for four hours in a pudding basin, covering the top with paste, the same as for a beefsteak pudding, and serve in the basin very hot.
VEGETABLES
O
All things are soon prepared in a well-ordered home.
Beauty from order springs —
Cornwall squab pie^ and Devon white pot brings ; And Leicester beans and bacon Good for Kings.
Crowd not your table Let your number be Not more than seven And never less than three.
A dinner lubricates business.
Boswell’s ** Life of Johnson”
A good dinner and company that pleased me mightily^ being all eminent men in their way.
Samuel Pepys
Fve done said brave Mr. Bantings And so may each overfed Briton^
If he'd only adopt resolution severe
And avoid — if he would not grow fatter and fatter —
All breads butter^ sugar y milky Haters and beer.
Punch (1869)
A hungry man is an angry man.
Eat to live — but do not live to eat.
¥
CiCEKO
He brings out dainties unbought — the produce of his own land.
Horace
Hunger makes raw beans taste of sugar.
Erasmus
After dinner sit awhile^ after supper walk a mile.
Another version being: After dinner sleep
awhile ; after shipper go to bed.
Feom the Latin
SOUFFLE POTATOES IN THEIR SKINS
Take eight medium-sized good potatoes. Wash well and score a round off the top to form a cover. Bake the potatoes. When cooked remove the interiors, pass through a sieve, mix with a gill of cream and work into a light creamy mash. Season and mix in one whole egg. Stir over the fire for a few minutes. Put the mixture back into the potato-skin, place the cut out cover on each, and return them to the oven for a few minutes before serving.
¥
ICED POTATOES
Boil new potatoes in the usual way. When cold slice them into the size and thickness of a shilling — a little thicker is better. Whip up some cream and add to it a very little aspic jelly — see aspic (Souffle of Lobster) — enough only to stiffen the cream. Dip the potatoes in this mixture, and lift each piece out
p 121
separately so that each piece may be covered with cream. Then place the dish in a refrigerator on a block of ice or between two plates in ice for half an hour before serving.
POTATOES A LA LYONNAISE
Records on this page
Black PuddingScotch HaggisSouffle Potatoes in Their SkinsIced PotatoesPotatoes a la Lyonnaise