Line a puddiug mould with paste the same as for beefsteak pudding, fill it with a boned chicken or birds with a little forcemeat, some truffles and slices of sweetbreads in each, cover with paste, tie a cloth over and boil it one hour and a half; when it is to be served up turn it gently out of the mould and pour some good cullis over it.

French Black Puddings

Pick, wash, and boil, till three parts done, two pounds of grits or rice; then drain it dry, put it into a stew pan with a quart of pig's blood preserved from curdling, with plenty of salt stirred into it when taking from the animal; add to them ground pepper, pounded and sifted mace, cloves, nutmeg, and allspice, a small quantity of each, a gill of cream with a bit of crumb of French bread soaked in it, together with chopped savory, thyme, parsley, and pennyroyal, a little of each. Mix the ingredients over a slow fire for twenty minutes, and when cold put with them plenty of the flay cut into small dice. Have ready the entrails cleaned very nice, fill them with the mixture three parts full, tie the ends, put the puddings into hot water, boil them gently a quarter of an hour; if they are to be eaten directly when done prick them with a fork and broil them upon a very clean gridiron for ten minutes: if they are not to be eaten immediately when made, put them on clean straw, and when they arc wanted for use put them into boiling water, let them simmer ten minutes, then take them out, and prick and broil them as above.

N. B. If large puddings, they will take longer periods in boiling and broiling.