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French Black Pudding

From The American pictorial home book (1883).

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A historical recipe

The American pictorial home book, by Harriet Almaria Baker Suddoth (1883).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 2 quarts of cream
  2. 12 onions

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Boil 12 onions in.
  2. broth with parsely, young onions, basil, thyme, sage and a bay leaf;
  3. chop them very fine;
  4. take 2 quarts of blood that has been properly taken from the throat of the hog or other animal ;
  5. put in a little vinegar to prevent it from curdling ;
  6. cut i 1-2 rounds of the caul in slices ;
  7. put it into the blood with 2 quarts of cream, hash fine herbs, fine pepper, spices and salt.
  8. Mix all together;
  9. take the chittlings of hogs or sheep, which must be well scraped and cleaned, fill them with a filler, but do not make them too full, otherwise they might break ;
  10. tie them in proper lengths ;
  11. put them into a pot of warm warm water, and do them over a slow fire to prevent their breaking ;
  12. turn them carefully with a skimmer ;
  13. if they are pricked and the fat comes out they are sufficiently done.
  14. Take them up on a cloth and let them cool.
  15. When they are to be sent to the table slit and grill them.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Cutting board
  • Spatula
  • Slotted spoon
Source not stated by archive.org
Credit

From The American pictorial home book (1883), printed page 235, digitised by the Internet Archive: https://archive.org/details/americanpictoria00suddiala

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.