A Plain Cookery Book for the Working Classes | Page 9

coagulation
or thickening. This will serve to make you some hog's puddings,
excellent things in their way, and for the preparation of which you must
attend to the following instructions, viz.:--To every pound of blood,
add eight ounces of fat cut up in small squares, two ounces of rice or
grits, boiled quite soft in milk; season with pepper and salt, chopped
sage, thyme, and winter savory, and some chopped onions boiled soft
in a little milk or water; mix all these things well together, and use a tin
funnel for filling in the cleansed guts with the preparation, taking care

to tie the one end of each piece of gut with string, to prevent waste. The
puddings being thus prepared, tie them in links, each pudding
measuring about six inches in length, and when all are tied, let them be
dropped into a pot containing boiling-water, just taken off the fire, and
allow them to remain in this until they become set, or slightly firm; the
puddings must then be carefully lifted out, and hung to a nail driven
into the wall, to drain them from all excess of moisture; and before they
are fried or broiled, they must be slightly scored with a sharp knife, to
prevent them from bursting while they are being cooked.
No. 36. HOW TO MELT DOWN THE SEAM, OR LOOSE FAT.
Cut up the seam in small pieces, put it into a pot with about a gill of
water, and set it over a slow fire to melt down, stirring it frequently
with a spoon to prevent it from burning; and as soon as all is melted, let
it be strained off into a jar for use. This will produce what is called lard,
and will serve for making lard cakes, pie or pudding crusts, and also for
general cooking purposes, instead of butter, etc.
No. 37. ITALIAN CHEESE.
This is prepared by chopping up the whole of the pig's pluck, the
chitterlings, and a couple of pounds of the fat; mix this in a pan with
seasoning composed of chopped sage, thyme, winter savory, allspice,
pepper, and salt, and with it fill earthen pots or jars having lids to them;
bake the contents in moderate heat; or if you have no oven of your own,
send them to the baker's. A jar containing two pounds would require
about an hour and three-quarters' baking. Italian cheese is to be eaten
cold, spread upon bread.
No. 38. PIG'S FEET.
These are to be well salted for about four days, and then boiled in
plenty of water for about three hours; they may be eaten either hot or
cold.
No. 39. CURRIED RICE.

Boil one or more pounds of rice, as directed in No. 92, and drain all the
water from it; slice some onions very thin, and fry them brown with a
little butter; then add the boiled rice, a spoonful of curry-powder, and a
little salt to season; mix all together. This is excellent with boiled or
fried fish.
No. 40. A PLAIN RICE PUDDING.
To every quart of milk add six ounces of rice, one ounce of brown
sugar, a pinch of allspice, and ditto of salt; put all these in a proper
sized pie-dish, with one ounce of butter, and set the pudding to bake for
one hour and-a-half. When the pudding has been in the oven half an
hour, stir it round with a fork.
No. 41. A GROUND RICE PUDDING.
Ingredients, eight ounces of ground rice, three pints of skim milk, one
ounce of butter, four ounces of sugar, a pinch of allspice or bit of
lemon-peel, a pinch of salt, and two or three eggs; mix all the above
ingredients (except the eggs) in a saucepan, and stir them on the fire till
the batter boils; then beat up the eggs with a fork in a basin, and mix
them well into the rice batter, and pour the whole into a well-greased
pie-dish, and bake the pudding for an hour.
No. 42. A BREAD PUDDING FOR A FAMILY.
Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter,
four ounces of sugar, four ounces of plums or currants, three eggs, a
piece of lemon-peel chopped, and a spoonful of salt. Divide the loaf
into four equal-sized pieces, and soak them in boiling-water for twenty
minutes, then squeeze out the water, and put the bread into a saucepan
with the milk, butter, sugar, lemon-peel, and salt, and stir all together
on the fire till it boils; next add the beaten eggs and the currants; pour
the pudding into a proper sized greased baking-dish, and bake it for an
hour and a-quarter.
No. 43. A BATTER AND FRUIT PUDDING.

Ingredients, two quarts of milk, one pound of flour, four eggs, eight