Page 73 - Spring2015

mixes in more evenly this way). Pour into a cream, blood, salt and seasonings. Add the sautéed vegetables and all of
buttered dish set in a bain marie (that is, set in the fat and mix well. Put the ground meat in another bowl and gradually
a pan of simmering water). Cover the top with mix in the bread crumb mixture (it mixes in more evenly this way). Pour
foil, making sure the foil does not come in con- into a buttered dish set in a bain marie. Cover the top with foil, and bake
tact with the food, and bake at 350°F for 34-45 at 350°F for 34-45 minutes, or until completely set.
minutes, or until completely set.
Note: you can make your own quatre épices BRITISH BLACK PUDDING
by mixing white pepper, allspice, ginger and Makes 3 pounds
cloves.
4 cups fresh pig's blood
CAJUN-STYLE BLACK PUDDING 2 1/2 teaspoons salt
Recipe from Angie Minno 1 1/2 cups steel-cut (pinhead) oatmeal
Serves 6 juice of 1 lemon
2 cups finely diced pork fat (or beef suet),
2 cups bread crumbs finely chopped
1/2 cup diced pork fat 1 large yellow onion, finely chopped
3 sticks celery, minced 1 cup milk
1 onion, minced 1 1/2 teaspoons freshly ground black pepper
3 eggs, beaten 1 teaspoon ground allspice
1/2 cup cream
2 cups blood Soak the oatmeal overnight in warm water and lemon juice.
1 pound ground meat Stir 1 teaspoon of salt into the blood.
1 teaspoon salt Bring 2 cups water to a boil and stir in the oats. Simmer, stirring oc-
1/2 teaspoon ground black pepper casionally, for 15 minutes, until just tender, not mushy.
1/2 teaspoon ground white pepper Pour the blood through a fine sieve into a large bowl to remove any
1 tablespoon paprika lumps. Stir in the fat, onion, milk, pepper, allspice and the remaining 1 1/2
1 tablespoon oregano teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture
2 teaspoons ground celery seeds between two greased glass loaf pans, cover with foil, and bake for 1 hour
2-3 cloves of garlic, minced at 325 degrees until firm. Cool completely. Seal in plastic wrap and either
freeze for extended use or store in the refrigerator for up to a week.
Render the pork fat in a frying pan, and To serve, cut a slice about 1/2-inch thick off the loaf. Fry in lard until
sauté the celery and onion in the fat until soft. Set the edges are slightly crisped and browned.
aside as you mix the bread crumbs with the eggs,

MEMBERSHIP POSTER

Membership is the main source of financial support for the many projects
of the Weston A. Price Foundation. We appreciate your help to increase
membership. We are happy to send a free copy of our membership poster
to those who will display it.
The poster is 8.5” x 11” with a cardboard flap that allows it to stand. It goes
well with our Dietary Guidelines booklet. It can be displayed at an exhibit,
a doctor’s office, a library, a farmers market, etc.
If you will display it, please write for a free copy: info@westonaprice.org.

Wise Traditions SPRING 2015 Wise Traditions 71

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