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Classic
Cook Books
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page 207
offals well cleaned, and fill them with the above; they are then fit for use.
When you put them in your pan remember to prick them to prevent them from
bursting.
To make Blood Puddings.
Take your Indian meal (according to the quantity you wish to make), and scald it
with boiled milk or water, then stir in your blood, straining it first, mince
the hog's lard and put it in the pudding, then season it with treacle and
pounded penny-royal to your taste, put it in a bag and let it boil six or seven
hours.
To make Cranberry Tarts.
To one pound of flour three quarters of a pound of butter, then stew your
Cranberry's to a jelly, putting good brown sugar in to sweeten them, strain the
cranberry's, and then put them in your patty-pans for baking in a moderate oven
for half an hour.
To pickle Peppers.
Take your peppers and cut a slit in the side of them, put them in cold salt and
water for twelve hours, then take them out and put them in fresh salt and water,
and hang them over the fire in a brass kettle, letting the water be as hot as
you can bear your band in, let them remain over the fire till they turn yellow,
when they turn yellow, shift the water,
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