To make Black Puddings of Beefers Blood

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take the blood of a beefer when it is warm, put in some salt, and then strain it, and when it is through cold put in the groats of oatmeal well pic’t, and let it stand soaking all night, then put in some sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, or Fennil-seed, pepper, cloves, mace, nutmegs, and some cream or good new milk; then have four or five eggs well beaten, and put in the blood with good beef-suet not cut too small; mix all well together and fill the beefers guts, being first well cleansed, steeped, and scalded.