Welcome to Celtnet's Hannah Glassse's Recipes for Hogs-puddings and Sausages — This page gives you the entire contents of the Twelfth Chapter: 'Of Hogs-Puddings, Sauſages, &c.' from Hannah Glasses's 1747 volume,
The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...
These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.
You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the
glossary of cooking and food terms pages on this site.
The text presented here is derived directly from Hannah Glasse's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Hanna Glasse's Twelfth Chapter
CHAP. XII.
Of Hogs-Puddings, Sauſages, &c.
To make almond hogs-puddings.
TAKE two pounds of beef-ſuet or marrow, ſhred very ſmall, a pound and a half of almonds blanched, and beat very fine with roſe-water, one pound of grated bread, a pound and a quarter of fine ſugar, a little ſalt, half an ounce of mace, nutmeg, and cinnamon together, twelve yolks of eggs, four whites, a pint of ſack, a pint and a half of thick cream, ſome roſe or orange-flower water ; boil the cream, tie the ſaffron in a bag, and dip in the cream to colour it. Firſt beat your eggs very well ; then ſtir in your almonds, then the ſpice, the ſalt, and ſuet, and mix all your ingredients together ; fill your guts but half full, put ſome bits of citron in the guts as you fill them, tie them up, and boil them a quarter of an hour.
Another way.
TAKE a pound of beef marrow chopped fine, half a pound of ſweet almonds blanched, and beat fine with a little orange-flower or rose-water, half a pound of white bread grated fine, half a pound of currants clean waſhed and picked, a quarter of a pound of fine ſugar, a quarter of an ounce of mace, nutmeg, and cinnamon together, of each an equal quantity, and half a pint of ſack : mix all well together, with half a pint of good cream, and the yolks of four eggs. Fill your guts half ful, tie them up, and boil them a quarter of an hour. You may leave out the currants for change ; but then you muſt add a quarter of a pound more of ſugar.
A third way.
HALF a pint of cream, a quarter of a pound of ſugar, a quarter of a pound of currants, the crumb of a halfpenny roll grated fine, ſix large pippins pared and chopped fine, a gill of sack, or two ſpoonfuls of roſe-water, ſix bitter almnods blanched and beat fine, the yolks of two eggs, and one white beat fine ; mix all together, fill the guts better than half full, and boil them a quarter of an hour.
To make hogs-puddings with currants.
TAKE three pounds of grated bread to four pounds of beef-ſuet finely ſhred, two pounds of currants clean picked and waxhsed, cloves, mace and cinnamon, of each a quarter of an ounce finely beaten, a little ſalt, a pound and a half of ſugar, a pint of ſack, a quart of cream, a little roſe-water, twenty eggs well beaten, but half the whites; mix all theſe well together, fill the guts half full, boil them a little, and prick them as they boil, to keep them from breaking the guts. Take them up upon clean cloths, then lay them on your diſh ; or whe nyou uſe them, boil them a few minutes, or eat them cold.
To make black-puddings.
FIRST, before you kill your hog, get a peck of gruts, boil them half an hour in water, then drain them, and put them into a clean tub or large pan ; then kill your hog, and ſave two quarts of the blood of the hog, and keep ſtirring it till the blood is quite cold ; then mix it with your guts, and ſtir them well together. Seaſon with a large ſpoonful of ſalt, a quarter of an ounce of cloves, mace, and nutmeg together, an equal quantity of each ; dry it, beat it ell, and mix in. Take a little wineter ſavory, ſweet marjoram, and thyme, penny-royal ſtripped of the ſtalks and chopped very fine ; 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 into dice, ſcrape and waſh the guts very clean, then tie one end, and begin to fill them : mix in the fat as you fill them, be ſure put in a good deal of fat, fill the ſkins three parts full, tie the other end, and make your puddings what length you pleaſe; prick them with a pin, and put them into a kettle of boiling water. Boil them very ſoftly an hour, then take them out, and lay then on clean ſtraw.
In Scotland they make a pudding with the blood of a gooſe. Chop off the head, and ſave the blood ; ſtir it till it is cold, then mix it with gruts, ſpice, ſalt, and ſweet-herbs, according to their fancy, and ſome beef-ſuet chopped. Take the ſkin off the neck, then pull out the wind pipe and fat, fill the ſkin, tie it at both ends, ſo make a pie of the giblets, and lay the pudding in the middle.
To make fine ſauſages.
YOU muſt take ſix pounds of good pork, free from ſkin, griſtles, and fat, cut it very ſmall, and beat it in a mortar till it is very fine ; then ſhred ſix pound of beef-ſuet very fine and free from all ſkin. Shred it as fine as poſſible ; then take a good deal of ſage, waſh it very clean, pick off the leaves, and ſhred it very fine. Spread your meat on a clean dreſſer or table ; then ſhake the ſage all over, about three large ſpoonfuls ; ſhred the thin rind of a middling lemon very fine and thow over, with as many ſweet-herbs, when ſhred fine, as will fill a large ſpoon; grate two nutmegs over, throw over two tea-ſpoonfuls of pepper, a large ſpoonful of ſalt, then throw over the ſuet, and mix it all well together. Put it down cloſe in a pot ; when you uſe them, roll them up with as much egg as will make them roll ſmooth. Make them the ſize of a ſauſage, and fry them in butter or good dripping. Be ſure it be hot before you put them in, and keep rolling them about. When they are thorough hot and of a fine light brown, they are enough. You may chop this meat very fine, if you don't like it beat. Veal eats well done thus, or veal and pork together. You may clean ſome guts, and fill them.
To make common ſauſages.
TAKE three pounds of nice pork, fat and lean together, without ſkin or griſtles, chop it as fine as poſſible, ſeaſon it with a tea-ſpoonful of beaten pepper, and tow of ſalt, ſome ſage ſhred fine, about three tea-ſpoonfuls ; mix it well together, have the guts very nicely cleaned, and fill them, or put them down in a pot, ſo roll them of what ſize you pleaſe, and fry them. Beef makes very good ſauſages.
To make Bologna ſauſages.
TAKE a pound of bacon, fat and lean together, a pound of beef, a pound of veal, a pound of pork, a pound of beef-ſuet, cut them ſmall and chop them fine, take a ſmall handful of ſage, pick off the leaves, chop it fine, with a few ſweet-herbs ; ſeaſon pretty high, with pepper and ſalt. You muſt have a large gut, and fill it, then ſet on a ſauce-pan of water, when it boils put it in, then prick the gut for fear of burſting. Boil it ſoftly an hour, then lay it on clean ſtraw to dry.
Back to the contents of Hannah Glasse's 1774 book
The Art of Cookery Made Plain and Easy
