Blood puddings are made with the pig's blood collected in a receptacle, and well stirred while hot to prevent coagulation.

Composition

In blood puddings there is to be found, blood, leaf lard, onions, apple marmalade, cream, salt, pepper, allspice, nutmeg, celery, savory, and parsley.

Proportions

For twelve pounds of black pudding have three pounds of blood, three pounds of onions, three pounds of leaf lard, two pounds of apple marmalade, and a pint of cream.

Chop up fine three pounds of onions, selecting the yellow ones in preference; put two ounces of lard in a saucepan with the onions, and leave to cook on a slow tire about two hours; stir from time to time. Have three pounds of leaf lard, take off the skin and cut up into quarter inch squares; put these into a colander and plunge it for live minutes in boiling water, being careful to keep the pieces detached; drain for a few moments without pressing. Put this lard in with the onions, when the latter are well cooked, and stir until thoroughly mixed; this should be done on a very slow fire; now pour in the blood straining it through a fine wire sieve (Fig. 170) to suppress any coagulated parts; mix all well, adding the apple marmalade; season with a third of an ounce of salt for each pound of preparation, a third of an ounce of pepper, allspice, chopped parsley, nutmeg, celery, and savory to taste. Keep these ingredients in a bain-marie at a seventy degree temperature, while the puddings are being stuffed. Soak eight yards of pigs' casings for half an hour in tepid water; run the water through them; be assured that there are no holes.

Push a pudding cornet down the casing to the length of four inches, and fill by pouring in the preparation; close up the filled end with a tight knot after letting about two ounces of the preparation run out, thus avoiding the too fatty part. Divide the length of the filled casing into five inch pieces, beginning at the tied end and twisting the first division from left to right, and the second from right to left, and so on consecutively, alternating the twists. Make a knot at the other end and then lay this prepared part in a dry receptacle. Keep twenty quarts of water steadily boiling, and when all the puddings are finished, plunge them all together into this boiling water; take from off the fire and leave them about twenty-five minutes so they become cooked. To find out when they are done to perfection no blood must be seen issuing through a hole to be perforated in the skin with a coarse pin.

How To Cook

Score the pudding on both subs and boil on a moderate fire. Serve on a hot dish accompanying it with either French or English mustard seed separately.