[Sca-cooks] white sausages

[Johnna Holloway]

A group of us made these at Ivan Day’s house back in 2006.

Johnna

> On Feb 12, 2019, at 8:26 PM, Aruvqan <aruvqan at gmail.com> wrote:
> 
> 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
>> 
>