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Of Hog' s-Puddings, Sausages, Sfc.
To pickle or bake Herrings. Scale and wash them clean,
cut off the heads, take out the roes, or wash them clean,
and put them in again, as you like. Season with a little
mace and cloves beat, a very little beaten pepper and
salt, lay them in a deep pan, lay two or three bay leaves
between each layer, put in half vinegar and half water,
or rape vinegar. Cover it close with a brown paper,
and send it to the oven : let it stand till cold. Thus do
sprats. Some use only allspice, but that is not so good.
To souse Mackarel. Wash them clean, gut them, and
boil them in salt and water till they are enough; take
them out, lay them in a clean pan, cover them with the
liquor, add a little vinegary and when you send them to
table, lay fennel over them.
OF HOG’S-PUDDINGS, SAUSAGES, &c.
Black Puddings. First, before you kill a hog, get a
peck of grits, boil them half an hour in water, then drain
them, and put them into a clean tub or large pan ; then
kill the hog, and save two quarts of the blood, and keep
stirring it till quite cold ; then mix it with grits, and stir
them well together. Season with a large spoonful of salt,
a quarter of an ounce of cloves, mace and nutmeg to-
gether, an equal quantity of each ; dry it, beat it well,
and mix in. Take a little winter-savory, sweet-mar-
joram, and thyme, penny-royal stripped of the stalks,
and chopped flue, just enough to season them, and to
give them a flavour, but no more. The next day take
the leaf of the hog, and cut in dice, scrape and wash the
gut clean, then tie one end, and begin to fill them ; mix
in the fat as you fill them; be sure to put in a deal of fat,
fill the skins three parts full, tie the other end, and make
them what length you please ; prick them with a pin,
and put them in a kettle of boiling water. Boil them
