357. White Puddings

Are made with beef suet and oatmeal, flavoured and seasoned. Take a pound and a half of beef suet, chop it very fine, and, having boiled a pound of oatmeal tightly wedged down in a small white basin closely covered with a cloth for five hours, scrape it into powder, "and mix it with the suet, two small onions boiled and chopped fine, and season well with white pepper and salt, a small quantity of thyme and marjorum may be added at pleasure. Boil them an hour. Like all sausages they must be pricked while cooking, to suffer the hot air generated to escape, or they will burst.

358. Black Puddings

Stir three quarts of sheep's blood with one spoonful of salt till cold, boil a quart of Embden grits in sufficient water to swell them, drain, and add them to the blood with a pound of suet, a little pounded nutmeg, some mace, cloves, and allspice, a pound of the hog's fat cut small, some parsley finely minced, sage, sweet herbs, a pint of bread crumbs, salt, and pepper; mix these ingredients well together, put them into well cleaned skins, tie them in links, and prick the skins, that while boiling they may not burst. Let them boil twenty minutes, and cover them with clean straw until they are cold.

359. Black And White Puddings

Procure the pig's blood, then add half a pound of half-boiled rice, set it to cool keeping it stirred, add a little more rice boiled in milk, add it to the blood, cut up about one pound of fat pork into large-dice, melt half a pound of lard and pour into the blood and rice, then add your fat, with a few bread crumbs, three shalots, a little) parsley, some black pepper, cayenne pepper, and salt, mix all well together, then fill into skins as before; tie them the length you wish them, then boil them a quarter of an hour, take them out and lay them on some new clean straw until cold, then give them another boil for a few minutes, then turn them as before until wanted,, put them in the oven when you require them, or fry them or broil them.