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Classic
Cook Books
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page 65
soak one night; and soak the crumb of a quartern loaf in rather more than two
quarts of new milk made hot. In the mean time prepare the guts by washing,
turning, and scraping with salt and water, and changing the water several times.
Chop fine a little winter-savoury and thyme, a good quantity of penny-royal,
pepper, and salt, a few cloves, some allspice, ginger, and nutmeg: mix these
with three pounds of beef-suet, and six eggs well beaten and strained; and then
beat the bread, grits, all up with the seasoning: when well mixed, have
ready some hogs' fat cut into large bits; and as you fill the skins, put it in
at proper distances. Tie in links, only half filled; and boil in a large kettle,
pricking them as they swell or they will burst. When boiled, lay them between
clean cloths till cold, and hang them up in the kitchen. When to be used, scald
them a few minutes in water, wipe and put them into a Dutch oven.
If there are not skins enough, put the stuffing into basons, and boil it covered
with floured cloths; and slice and fry it when used.
Another way.-Soak all night a quart of bruised grits in as much boiling-hot milk
as will swell them and leave half a pint of liquid. Chop a good quantity of
pennyroyal, some savoury, and thyme; salt, pepper, and allspice, finely
powdered. Mix the above with a quart of the blood, prepared as before directed;
then half fill the skins, after they have been cleaned thoroughly, and put as
much of the leaf (that is, the inward fat) of the pig as will make it pretty
rich. Boil as before directed. A small quantity of leeks finely shred and well
mixed, is a great improvement.
Another way.-Boil a quart of half-grits in as much milk as will swell them to
the utmost; then drain them and add a quart of blood, a pint of rich cream, a
pound of suet, some mace, nutmeg, allspice, and four cloves, all in fine powder;
two pounds of the hog's leaf cut into dice, two leeks, a handful of parsley, ten
leaves of sage, a large handful of penny-royal, and a sprig of thyme and knotted
marjoram, all minced fine; eight eggs well
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