1190. Preparing Sausage Skins
Turn them inside out, and stretch them on a stick; wash and scrape them in several waters. When thoroughly cleansed, take them off the sticks, and soak in salt and water two or three hours before filling.
1191. Saveloys
Saveloys are made of salt pork, fat and lean, with bread-crumbs, pepper, and sage; they are always put in skins: boil half an hour slowly. These are eaten cold.
1192. Black Hog Pudding
Catch the blood of a hog; to each quart of blood put a large teaspoonful of salt, and stir it without ceasing till it is cold. Simmer half a pint or a pint of Embden groats in a small quantity of water till tender; there must be no gruel. The best way of doing it is in a double saucepan, so that you need not put more water than will moisten them. Chop up (for one quart of blood) one pound of the inside fat of the hog, and a quarter of a pint of bread-crumbs, a tablespoonful of sage, chopped fine, a teaspoonful of thyme, three drachms each of allspice, salt, and pepper, and a teacupful of cream. When the blood is cold, strain it through a sieve, and add to it the fat, then the groats, and then the seasoning. When well mixed, put it into the skin of the largest gut, well cleansed; tie it in lengths of about nine inches, and boil gently for twenty minutes. Take them out and prick them when they have boiled a few minutes.
1193. Scotch Woodcock