White Puddings (another way)

Ingredients

• half a pound of fresh pork
• half a pound of the inner fat of the pig
• a handful of fresh parsley leaves
• two sage leaves
• a sprig of chervil
• a moderate-sized onion
• three ounces of the stale crumb of bread
• half a pint of milk
• a heaped tea-spoonful of salt
• half a tea-spoonful of powdered sugar
• a tea-spoonful of white pepper
• half a tea-spoonful of dry mustard
• as much grated nutmeg as will lie on a three-penny-piece
• a pinch of powdered mace
• a pinch of powdered coriander-seed
• a tea-spoonful of grated lemon-rind
• the well-beaten yolks of two and the white of one egg
• one ounce and a half of dried flour

Method

1. 1

   Mince the fry of a small freshly-killed pig, fresh pork, and inner fat together.

2. 2

   Mix with parsley, sage, chervil, and onion.

3. 3

   Boil breadcrumbs in milk to a pulp, then mix with salt, sugar, pepper, mustard, nutmeg, mace, coriander-seed, and lemon-rind.

4. 4

   Stir in minced meat and bind with beaten eggs and flour.

5. 5

   Fill pig skins, tie in links, boil, then simmer for two hours.

6. 6

   Prick to let air out, hang to cool.

7. 7

   Broil before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2264. The excerpt below is the record exactly as published.

White Puddings (another way). — Take the fry of a small freshly -killed pig, with half a pound of fresh pork and half a pound of the inner fat of the pig. Mince all finely together, and mix thoroughly with a handful of fresh parsley leaves, two sage leaves, a sprig of chervil, and a moderate-sized onion, all chopped smaE. Take three ounces of the stale crumb of bread, grate finely, and boil it to a pulp in half a pint of milk ; beat it with a wooden spoon, and add a heaped tea-spoonful of salt, half a tea-spoonful of powdered sugar, a tea- spoonful of white pepper, half a tea-spoonful of diy mustard, as much grated nutmeg as wiU lie on a thi-eepenny-piece, a pinch of powdered mace, a pinch of powdered coriander-seed, and a tea-spoonful of grated lemon-rind. "Wlien the seasoning ingi-edients are thoroughly mixed with the boiled bread, stir in the minced meat, and bind the mixture together with the weU- beaten yolks of two and the white of one egg. A small piece of garlic may be added to the other ingredients, if the flavour is not objected to; and work in one ounce and a half of dried flour

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