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Originally posted by Toledo
Dont they just boil everything? Boiled meat, boiled pork, boiled chicken, boiled bread, etc...
Printed from COOKS.COM

butter and/or oil

Cut up cabbage into bite size chunks, boil till soft. Cool.

Boil Potatoes, cool, skin and mash.

Mix cabbage and potatoes together in a mixing bowl.

Heat butter or oil in a frying pan; when hot, add cabbage and potato mixture. Fry until a nice golden brown.

Ready to eat!

Serve with a little extra butter at the table.

Variation: Fry bacon and crumble; then proceed as above.

Submitted by: Gillian Ledbetter

Cool Cat
12,111 Posts
Google, recipe british, search = answers.

They don't boil everything by the way.


Blood Sausage Or Black Pudding
From the Joy of Cooking (Canada, UK), by Irma Rombauer & Marion Rombauer Becker.

In France, known as boudin noir; in Germany, as Blutwurst.


Sausage casings
3/4 cup finely chopped onions in:
2 tablespoons lard
1/3 cup whipping cream
1/4 cup bread crumbs
2 beaten eggs
A grind of fresh pepper
1/8 teaspoon fresh thyme
1/2 bay leaf, pulverized
1 teaspoon salt
1/2 lb. leaf lard diced into 1/2-inch cubes
2 cups fresh pork blood


Have ready: Sausage casings. Cook gently without browning 3/4 cup finely chopped onions in 2 tablespoons lard. Cool slightly and mix in a bowl with 1/3 cup whipping cream, 1/4 cup bread crumbs, 2 beaten eggs, a grind of fresh pepper, 1/8 teaspoon fresh thyme, 1/2 bay leaf (pulverized), and 1 teaspoon salt. Add 1/2 lb. leaf lard diced into 1/2-inch cubes and 2 cups fresh pork blood.

Fill casings only three-fourths full; the mixture will swell during the poaching period. Without overcrowding, put the sealed casings into a wire basket. Bring to a boil a large pan half full of water or half milk and half water. Remove pan from heat and plunge the basket into the water. Now return pan to very low heat (about 180°F; 82°C) for 15 minutes. Test for doneness by piercing sausage with a fork: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, ***** them to release the air that might burst the skins.

To prepare, split and grill them very gently.

Blood Sausage
From The Professional Chef's Art of Garde Manger (Canada, UK), by Frederic H. Sonnenschmidt & John F. Nicolas.


1 lb. leaf lard
10 lb. onions, diced
1/2 lb. butter
1 qt. heavy cream
Salt to taste
Pepper to taste
1 tbsp pâté spice
1/2 gal. beef blood


Remove skin from leaf lard and dice. Smother onions well in butter, cool, add leaf lard. Add all other ingredients, stirring carefully when blood is introduced. Using a funnel, fill pork casings and twist to desired size.

Drop sausages into boiling water, lowering the heat immediately to prevent bursting. Using a small pot or ladle, keep the simmering water (170°F; 77°C) in motion. Cook the sausages for about 25 minutes.

Using a needle or toothpick, pierce one sausage; if no blood comes out, the sausages are ready. Remove from water and lay on sheet pans lined with side towels.

Yield: 8 lb.



1 lb. beef round steak
1 beef kidney
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. lard or drippings
1 med. sized onion, chopped
1/4 c. chopped pimento
2 tbsp. Worcestershire sauce
1/4 tsp. thyme
1 1/2 c. water
Pastry for 1 crust pie

Cut round steak in 3/4 to 1 inch cubes. Remove tubes and fat from kidney and cut in 3/4 to 1 inch cubes. Combine flour, salt and pepper. Dredge steak and kidney cubes in seasoned flour (reserving any extra flour) and brown in lard or drippings. Remove meat from frying pan. Add onion to drippings and cook over low heat until transparent. Pour off drippings, add pimento, Worcestershire sauce, thyme and water to onion in frying pan and bring to boil. Stir in browned meat cubes and any remaining seasoned flour. Invert 9 inch pie plate over pastry rolled to about 1/8 inch thickness. Cut a circle about an inch from rim of plate for top crust. Cut a design in crust to allow steam to escape.

Cut a second circle about 3/4 to 1 inch from edge of top crust to provide pastry to circle edge of pie plate. Moisten edge of plate and top with outer circle of pastry, adjusting to fit. Turn meat mixture into pie plate and cover with top crust. Seal top pastry to edge and flute. Bake in preheated 325 degree oven for 1 1/2 hours. Makes 6 servings.

Proud pappy
404 Posts
the fish and chips are pretty good, love that malt vinegar

Toss some innards your dog won't eat into a pot with water. Boil until it has the consistency of phlegm coughed up by a 65 year old homeless man. Add the boiled meat to a pie pan, cover with crust and bake for 1 hour at 350 degrees F. Serve with warm beer. Yum, yum.
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