The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-04-20
SuIphurOuS Acid and Black Pudding

PARIS April BLACK pudding is
delicacy much appreciated by many
Parisians. The pork butchers make
it themselves and they keep their
recipes secret, so that the black pud-
ding of some particular shop is more
highly priced than that of an adjoin-
ing one
1t is composed of three ingredients
pork suet, pigs blood and onions.
But two only. of these ingredients are
indispensable. In fact, according to
taste, probably dependent on the stom-
achs tolerance, black pudding is pur-
chased with or without onions AS a
general rule, black pudding made
with onions is preferred by the ma
jority of consumers.
Black pudding is ordinarily made in
Paris during cool weather early in
the morning. 1t is not eaten in sum-
mer. 1t is made in the morning be-
cause the abattoirs do not deliver the
pigs blood till late in the afternoon.
The pork butcher begins the opera
ton by cooking some onions on a slow
fire with as little fat as possible To
make very good pudding 1t is even
requisite that the onions should be
sliced and allowed to simmer all night
over the embers. The choice of
onions is not, as it might be imagined
matter of small Importance, and
some particular shop will owe the
renown of its buildings to the fine
aroma of its onions, which originate
from the environs of Nantes, Evreux
or Roscoff. The onions being well
stewed over the fire, some of that fat
is added and is warmed very slightly
so that it may only melt little on
the surface. 1t is then gently stirred
with a ladle, and some of the blood
Is slowly poured into the saucepan.
When the quantity of blood cores
ponding to the quantity of black pud-
ding required has been poured out,
the saucepan is taken from the fire.
and the mixture, scarcely warm, is
placed in a well-cleaned sausage skin.
Black pudding should contain one
third of onions, one-third of pigs suet
and one-third Of pigs blood Calls
blood may replace the pigs or bull
locks and even sleeps blood may
be used. In these cases, however, it
/ is necessary to modify the theoretical
recipe which has been given. With
the bullock's blood, for instance, some
milk is added and rather more onions
while on the contrary with the calfs
blood fewer onions are required and
no milk.
Under ordinary conditions OF TEN
'perature black pudding cannot be kept
more than three days at the most
| After this time 1t assumes a sourish
odor. The slices are to be clean-cut
and surest sign OF all, it "sweats.'
The pork butcher can tell at once
from its appearance, its brilliant black
color and peculiar greasiness that a
specimen of black pudding is more
than three days old and should there
fore neither be sold nor eaten.
In order to prevent this rapid de
composition of the blood, certain pork
! butchers use suInhuroua cold Tbfa
antiseptic is employed simply to par
alyze the development of micro-organ
lsms contained in the blood and thus
apparently prolong the preservation
OF the black pudding.
The Conseil SUPERIOR d'Hygiene de
France, when asked for an opinion on
this practice, pronounced against it. In
a report drawn up by DR.. Borda, from
which the preceding details are taken