A Common Potatoe Pudding to be Fired Below Roaʃted Meat From 1777 - Glen And Friends Old Cookbook Show Boil and fkin as many potatoes as will fill the difh; beat them, and mix in fome fweet milk ...

Toss the meat in the flour until coated evenly all ... or until the sauce is thickened enough not to run out over the plate when the pudding is cut, but not too thick or the pudding will taste ...

Richard Morris: People have this idea of black pudding as, it's all bits of animals and stuff. There's no meat in a black pudding. There's blood in a black pudding, but there's no meat.