Black Puddings (Royal).

[yotmon]

This recipe is from Francatelli, Chef to Her late Majesty - Queen Victoria.

To one pint of pig's blood, add rather more than half a pint of boiled double cream, three-quarters of a pound of fat from the inside of the pig (leaf fat) cut into small pieces and four large onions chopped and fried in a little butter without becoming coloured. Season with a little chopped bay leaf and thyme, nutmeg, pepper, and salt. Mix well together and stuff into wide hog skins allowing room for tying into lengths of six inches.
Place in pan of previously boiling water and cook very gently until somewhat firm to the touch. They must not however, be kept in the water longer than will suffice to set the preparation. The puddings, when taken out of the water, should be hung up in the larder to cool.

The recipe does not give an exact measure for the spices, so should be added to taste. I have not tried the puddings as yet, but it does sound to be very rich and would go well with simply mashed potatoes.

[wheels]

Thanks for posting this. Francatelli was certainly an interesting character.

Phil