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French Black Puddings

A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).

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A historical recipe

The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.

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

France

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

Ingredients 3 ingredients

  1. two pounds of grits
  2. a quart of pigs blood preserved
  3. a gill of cream

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. PICK, wash, and boil, till three parts done, two pounds of grits or rice;
  2. then drain it dry, put it into a stewpan with a quart of pigs blood preserved from curdling, with plenty of salt stirred into it when taken from the animal;
  3. add to them ground pepper, pounded and sifted mace, cloves, nutmeg, and allspice, a small quantity of each, a gill of cream with a bit of crumb of french bread soaked in it, together with chopped savory, thyme, parsley, and pennyroyal, a little of each.
  4. Mix the ingredients over a slow fire for twenty minutes, and when cold put with them plenty of the flay cut into small dice.
  5. Have ready the entrails cleaned very nice, fill them with the mixture three parts full, tie the ends, put the puddings into hot water, boil them gently a quarter of an hour;
  6. if they are to be eaten directly when done, prick them with a fork and broil them upon a very clean gridiron for ten minutes: if they are not to be eaten immediately when made, put them on clean straw, and when they are wanted for use put them into boiling water, let them simmer ten minutes, then take them out, and prick and broil them as above.
  7. N.
  8. B.
  9. If large puddings they will take longer periods in boiling and broiling.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve
  • Colander
Source Public domain in the USA
Credit

From The Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.