[Sca-cooks] white sausages

[The Eloquent Page]

It's still a redaction in process, so I'll let you know how the next 
batch turns out!

Katherine

On 2/14/2019 3:53 PM, Stefan li Rous wrote:
> Thank you! I was going to ask if anyone had one for this.
>
> Stefan
>
>> On Feb 13, 2019, at 11:25 AM, The Eloquent Page <books at TheEloquentPage.com> wrote:
>>
>> My redaction -
>>
>> 2 cups milk
>> 1 cup cream (as heavy as possible)
>> 1 cup steel cut oats or whole oat groats
>> 3 tbs chopped suet - roughly pea sized
>> 1 date - finely chopped
>> 2 tbs currants
>> 6 tbs sugar
>> 3/8 tsp ground clove
>> 3/8 tsp ground mace
>> 1/8 tsp pepper
>> 1/8 tsp sale
>> 4 egg yolks
>> sausage casings
>>
>>
>> Soak oats in milk for at least 12 hours.  Bring cream to a boil then remove from heat.  Add soaked oats and steep at least overnight.
>> Ideally the oats will have absorbed nearly all the cream.  Add egg yolks, spices, fruit, sugar and suet and mix thoroughly.
>> Stuff mixture into sausage casings, leaving some space for expansion.  Gently boil, pricking as the sausages swell, until the mixture is cooked.
>> Remove, cool, and store for at least 24 hours.
>> When ready to serve, gently boil them to reheat (or microwave) and then grill or broil until browned.  Set on platters and trim edges with sugar.
>>
>>
>> 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
>>>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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