Black Pudding

Ingredients

• ONE pint of pigs’ blood
• a quarter of a pound of onions
• three-quarters of a pound of fat from the inside of the pig
• one tablespoonful of black pepper
• one tablespoonful of salt
• thyme
• a little well-boiled rice

Method

1. 1

   Stir pigs’ blood with salt until smooth.

2. 2

   Add boiled double cream, diced fat, fried onions, seasonings, and rice.

3. 3

   Fill skins loosely, prick to prevent bursting, and boil until firm.

4. 4

   Cut into pieces and grill before serving.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 37. The excerpt below is the record exactly as published.

BLACK PUDDING A Scotch Recipe 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

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