Hog's Puddings With Almonds

Chop fine a pound of beef marrow, half a pound of sweet almonds blanched, and beat them fine, with a little orangeflower or rose water, half a pound of white bread grated fine, half a pound of currants clean washed and picked, a quarter of a pound of fine sugar, a quarter of an ounce of mace, nutmeg, and cinnamon together, of each an equal quantity, and half a pint of sack. Mix all well together with half a pint of good cream, and the yolks of four eggs. Fill the guts half full, tie them up, and boil them a quarter of an hour. Or leave out the currants for change ; but then a quarter of a pound more sugar must be added.

Hog's Pudding With Currants

To four pounds of beef suet finely shred, put three pounds of grated bread, and two pounds of currants clean picked and washed; cloves, mace, and cinnamon, of each a quarter of an ounce finely beaten, a little salt, a pound and a half of sugar, a pint of sack, a quart of cream, a little rose water, and twenty eggs well beaten, leaving out half the whites. Mix all these well together, fill the guts half full, boil them a little, and prick them as they boil, to keep them from breaking the guts. Take them up upon clean cloths, and then lay them on the dish.

Tongues

Having scraped and dried the tongues clean with a cloth, salt them with common salt, and half an ounce of saltpetre to every tongue. Lay them in a deep pot, and turn them every day for a week or ten days. Salt them again, and let them lie a week longer. Then take them out, dry them with a cloth, flour them, and hang them up in a dry, but not in, a hot place.

Black Puddings

Take a peck of grits, boil them half an hour in water, drain them, and put them into a clean tub or large pan. Then kill the hog, and save two quarts of the blood, and keep stirring it till the blood is quite cold: mix it with the grits, and stir them well together. Season it with a large spoonful of salt, a quarter of an ounce of cloves, mace, and nutmeg together, an equal quantity of each. Dry it, beat it well and mix it. Take a little winter savoury, sweet marjoram, and thyme; chopped very fine. Of these take just a sufficient quantity to season them, and to give them a flavour, but no more. The next day take the leaf of the hog, and cut it into dice ; scrape and wash the guts very clean ; then tie one end, and begin to fill them. Mix in the fat whilst filling them, and be sure to put in a good deal of fat. Fill the skins three parts full, tie the other end, and make the puddings whatever length may be required. Prick them with a pin, and put them into a kettle of boiling water. Boil them very softly an hour, take them out, and lay them on clean straw.

Scotch Black Puddings

Take blood of a goose, chop off the head, and save the blood : stir it well till cold, and then mix it with grits, spice.

salt, and sweet herbs, according to their fancy, and some beef suet chopped. Take the skin off the the neck, then pull out the windpipe and fat, fill the skin, tie it at both ends, and make a pie of the giblets, laying the pudding in the middle.