Black pudding or blood sausage
The name says it all.
Serves 6.
5 cups fresh pig's blood
1 1/3 cups bread cut into cubes
5 cups milk
1 pound cooked barley
1 pound fresh beef suet
1 cup fine oatmeal
1 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried and crumbled mint
Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature!
Have the blood ready in a large bowl and pour the warm milk and bread into it. Stir in the cooked barley.
Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint.
Have 2 or 3 large roasting pans ready. Divide the mixture between them - they should be no more than 3/4 full. Bake at 350°F for about an hour, or until the pudding is well cooked through.
To serve, cut into squares and fry in bacon fat or butter till heated through and the outside is crisp. Delicious for breakfast or for supper with fried apples and mashed potato.
La nova versió del Sweney Todd d'en Sondheim que ha arribat a Broadway procedent del West End envia al nostre estimat Calixto Bieito a un periode de reflexió. Si es vol adaptar un clàssic amb pocs diners i molta imaginació no cal buscar-se massa problemes, i el resultat pot ser un clàssic de nova factura que reinventa l'antic, diverteix a la gent i encomana als actors el protagonisme absolut de la vetllada. Avís per a navegants/actors/actrius: per participar a la funció s'ha de saber cantar, parlar, tocar un instrument diferent per a cada personatge i un públic amb les orelles netes. Aleshores, les receptes de Mrs. Lovett toquen el cor i l'estómag de veritat. Mario Gas ja ho va aconseguir, però ara Patti LuPone ho remata i el pastís es pot dir que "is here to stay!"
