Strew on it some fine Sugar, and serve it.
TO MAKE BLACK PUDDINGS
Take a pottle of half-cut Groats; pick them clean, that there may be no
husks nor foulness in them; then put them into a Mortar, bruise them a
little with a Pestle; then have ready either Milk, or fresh meat-broth
boiled up, and the Oat-meal immediately put into it; It must be just so
much as will cover it; then cover the thing close that it is in, and let it
steep twenty four hours; To this two quarts of Oatmeal, put a pint and
half of blood, season it well with Salt, and a little Pepper, and a little
beaten Cloves and Mace, eight Eggs, yolks and whites, five pound of
Kidney-beef-suet shred, but not too small; then put in of these herbs;
Peny-royal, Fennel, Leek-blades, Parsley, Sage, Straw-berry-leaves and
Violet leaves, equal parts, in all to the quantity of a good handful; let
them be pick'd and washed very clean, and chop'd very small, and mingled
well with the former things; Then fill your Puddings.
Make ready your guts in this manner. Cleanse them very well, when they are
fresh taken out of the Hog; and after they are well washed and scowred, lay
them to soak in fair water three days and three nights, shifting the water
twice every day: and every time you shift the water, scour them first with
Water and Salt.
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