[Sca-cooks] white sausages

[Aruvqan]

drool .......

On 2/12/2019 7:14 PM, Terry Decker wrote:
> To make the best white puddings.
>
> Take a pint of the best, thickest and sweetest cream, and boil it, 
> then whilst it is hot, put thereunto a good quantity of fair oatmeal 
> grits very sweet and clean picked, and formerly steeped in milk twelve 
> hours at least, and let it soak in this cream another night; them put 
> thereto at least eight yolks of eggs. a little pepper, cloves, mace, 
> saffron, currants, dates, sugar, salt, and a great store of swine's 
> suet, or for want thereof, great store of beef suet, and then fill it 
> up in the farmes <intestines, sausage casing> according to the order 
> of good housewifery, and then boil them on a soft and gentle fire, and 
> as thet swell, prick them with a great pin. or a small awl, to keep 
> them that they burst not: and when you serve them to the table (which 
> must be not till they be a day old), first boil them a little, then 
> take them out and toast them brown before the fire, and so serve them, 
> trimming the edge of the dish with salt or sugar.
>
> Markham,  Gervase, The English Housewife, 1615
>


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