Black Pudding

Ingredients

• one pint of fresh-drawn pigs' blood
• three pints of onions
• two pounds of fresh pork
• seasoning with salt
• pepper
• allspice, or mixed spices ground together

Method

1. 1

   Well cleanse and steep pigs' entrails in cold water, until they are required.

2. 2

   Chop onions 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 from browning.

3. 3

   Mix well together the minced pork, the onions, and the pigs' blood, seasoning with salt, pepper, and allspice.

4. 4

   Tie one end of a sausage-skin, and fill it with the mixed ingredients.

5. 5

   Fasten the upper end, coil it into the desired shape, and throw it into boiling water for twenty or twenty-five minutes.

6. 6

   Take it out, and set it aside to cool.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 247. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.