Black Puddings

Ingredients

• a pottle of half-cut Groats
• two quarts of Oatmeal
• a pint and half of blood
• season it well with Salt
• a little Pepper
• a little beaten Cloves
• a little Mace
• eight Eggs
• five pound of Kidney-beef-suet
• in all to the quantity of a good handful

Method

1. 1

   Pick the Groats clean, bruise them in a mortar, and steep in milk or fresh meat-broth for 24 hours.

2. 2

   Mix with oatmeal, blood, seasonings, eggs, and chopped herbs.

3. 3

   Fill cleaned guts with the mixture.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 110. The excerpt below is the record exactly as published.

BLACK PUDDINGS Take a pottle of half-cut Groats ; pick them clean, that there may be no husks nor foulness in them ; then put them into a Mortar, bruise them a little with a Pestle ; then have readyeitherMilk,or fresh meat-broth boiled upjand the Oat-meal immediately put into it ; It must be just so much as will cover it; thencoverthethingclosethat it isin,andlet it steep twenty four hours ; To this two quarts of Oat- i8o SIR KENELMS DIGBIS meal,putapintand half of blood, season it well with Salt, and a little Pepper, and a little beaten Cloves and Mace, eight Eggs, yolks andwhites,five pound of Kidney-beef-suet shred, but not too small ; then put in of these herbs ; Peny-royal, Fennel, Leek- blades, Parsley, Sage, Straw-berry-leaves and Vio- let leaves, equal parts, in all to the quantity of a good handful

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