The Puddings must be boiled in half Milk and half
water. You are to use small-guts, such as for white-Marrow-puddings, and
they are to be cleansed in the Ordinary manner; and filled very lankley;
for they will swell much in the boiling, and break if they be too full.
TO MAKE AN EXCELLENT PUDDING
Take of the Tripes of Veal the whitest and finest you can find; wash them
well, and let them lie in fair Fountain or River water, till they do not
smell like Tripes. This done, cut them so small as is necessary to pass
through a Funnel. Take also one or two pounds of Pork, that hath not been
salted, and cut it as small as the Tripes, and mingle them altogether;
which season with Salt, White-pepper, Anis-seeds beaten and
Coriander-seeds; Then make a Liaison with a little Milk and yolks of Eggs;
and after all is well mingled and thickned, as it ought to be, you must
fill with it the greatest guts of a Hog, that may be had, with a Funnel of
White iron, having first tyed the end of the gut below. Do not fill it too
full, for fear they should break in the boiling, but leave room enough for
the flesh to swell.
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