Black Puddings (a la Fran^aise)

Ingredients

• four large onions
• a tea-spoonful of minced parsley
• a quarter of a pound of pork fat
• two pints of pigs' blood
• a table-spoonful to a quart

Method

1. 1

   Mince four large onions very fine; 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.

2. 2

   Stir two pints of pigs' blood while hot, with a little vinegar to prevent clotting, and mix it well with the seasoning.

3. 3

   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 done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 248. The excerpt below is the record exactly as published.

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

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