MEAT AND SAVORY PUDDINGS.
it from curdling ; cut 1 1-2 rounds of the caul in slices ; put it into the blood with 2 quarts of cream, hash fine herbs, fine pepper, spices and salt. Mix all together; take the chittlings of hogs or sheep, which must be well scraped and cleaned, fill them with a filler, but do not make them too full, otherwise they might break; tie them in proper lengths; put them into a pot of warm warm water, and do them over a slow fire to prevent their breaking ; turn them carefully with a skimmer; if they are pricked and the fat comes out they are sufficiently done. Take them up on a cloth and let them cool. When they are to be sent to the table slit and grill them.
White Hog's Pudding.—Take 4 lbs. beef suet shreded fine, 3 lbs. of grated bread and 2 lbs. of currants picked and washed, 1 tea-spoonful each of finely beaten cloves, mace and cinnamon, salt, 1 1-2 lbs. sugar, 1 pint of wine, 1 quart of cream, some rosewater, and 20 well-beaten eggs, using only half the whites. Mix these well and fill up the cleaned, well-washed and soaked entrails, boil them a little and prick them, take them up when done and lay them away or hang them up to dry.
ClNDONILLES, OR CHITTLINGS, A LA BECHAMILLE.—Put a bit of
butter into a stew-pan, with a slice of ham, 3 large shalots, parsley, young onions, a clove of garlics, thyme, basit and bay; put them upon a slow fire; let them sweat 1-4 of an hour; moisten with a quart of milk; let them boil and reduce one-half; pass it through a search; put in a large handful of the crumbs of bread and make boil until the crumbs have taken up all the milk; cut fillets of fresh pork, caul, bits of lard, and veal lights, head and sweetbread; mix all with the bread and 6 eggs, fine spices and salt, fill the puddings or entrails ; tie and cook them in 1-2 milk and 1-2 fat broth, salt, pepper and a bunch of parsely and young onions. Serve as directed for pig's chittlings.
Veal Chittlings.—Take a veal's fraise or pluck (lights, heart and sweetbread), blanch or parboil them 15 or 20 minutes and cut them up in small pieces and add 1 lb. of fat cut in the same manner; mix the whole with salt, fine spices, some shalots, 4 spoonfuls of rich cream and the yolks of 4 eggs ; use pig's puddings or entrails and simmer them in rich broth, a bottle of white wine, a clove of garlic, thyme, basil, bay and a bunch of parsley and young onions; let them cool in their seasoning. Nick them a little ; grill and serve.
Fish Pudding.—Pound some cold fish in a mortar with a few spoonfuls of broth; add a small lump of butter and some crumbs of bread; mix it with the yolks of 4 eggs previously well beaten and rub it through a sieve into a basin with the whites of the eggs also.