Black Puddings

Interesting Keith Sweetbreads are something you rarely see these days, ery nice in white sauce. Now Capreti or Goat as you call it is great, like very gamey lamb. great in curry and very popular with the West Indians.:eek:

King Boggen, he built a fine new hall;
Pastry and piecrust, that was the wall;
The windows were made of black pudding and white,
Roofed with pancakes -- you never saw the like.

If we are going to have savage boys with peace pudding, delicious, then why not Pie Eels and mash with liquor? One of the tastiest dishes you will ever eat.:eek:

Do you get things like that out there in the Colonies? (only joking. ;););)

Sorry,forgot to sign my self off UNREPENTANT SON OF THE EMPIRE.;)

From Wilkypedia - OK: it is from Wikipedia.

White pudding or oatmeal pudding is a meat dish popular in Scotland, Ireland,[1] Northumberland, Nova Scotia, and Newfoundland. It is also quite popular in Devon and Cornwall, where it is known as Hog's pudding. It is very similar to black pudding, but does not include blood. Consequently, it consists of pork meat and fat, suet, bread, and oatmeal formed into the shape of a large sausage.[2] Earlier versions (pre-1990) often had brain matter (sheep) added as a binding agent.

In Scotland, white pudding can also be known as Mealy pudding and does not always take the form of a sausage. It consists of suet, oatmeal, onions and spices. Some versions of Scottish white pudding are suitable for vegans, in that they contain no animal fat, vegetable fat being used instead.

The pudding may be cooked whole, or cut into slices and fried. It is an important feature of the traditional Irish breakfast. White pudding (as well as its black and red relatives) is also served battered at chip shops in Scotland as an alternative to fish (see fish and chips). When served accompanied by chips it is known as a White Pudding Supper.

Hi there Hawkeye, pie eels and mash shops were evry common all over the East end, and parts of the West end of London, but by the late 60's most had gone. Like the stalls that used to see cockles, whelks, etc outside the pubs on a Saturday night, doubt if any of them are still around now.:eek:

The history of these puddings is a bit hazy as they were usually consumed with large amounts of whisky.
They were very popular among the drovers of cattle who walked the cattle to the Scottish markets.
The blood used for the puddings was drawn from the live cattle. The onions grew wild and every drover had his oatmeal and horn of plenty (whisky). They mixed the pudding at the camp.
We have got a bit more civilised now and we kill and butcher the livestock first.
My local butcher Gordon Brown (for real) makes black pudding, mealie puddings and fruit puddings, he also makes real haggis, in a stomach. The other Gordon Brown just butchers our economy.
The haggis is very popular at the Burns Suppers around 25th january. The one I go to has a full bottle of whisky at every sitting. You are fully expected to lift the empty one on high and another is brought to you.

As I say they are still consumed with large amounts of whisky!!!

regards
jimmy

Hi Tiger 1 jean Hi shipmates',I was talking to a butcher this am, he told me that he cant use{ REAL} animal blood to make his black pudding, it is against the law? and has been for a number of years ? is this true or is a porkey pie?:eek::confused::eek:

Hi everybody , Jean I think the Jellied eels stalls where Tubby Isaacs, could never get in to those personally............. I have just been given, some Spanish black puddings !:eek:. I will try them out and give you my opinion. Jim thanks for the offer of sharing your hideout. Hopefully it wont be needed, but you never know. Catch you all soon.