Penny Dreadful: From True Crime to FictionThe Madding Crowd: 18th Century LondonBloodletting: Barber Surgeons and Early MedicineThe Play's the Thing: From Melodrama to Musical

Black Pudding or Blood Sausage
Bubble and Squeak
Chatwetty's Traditional Meat Pie
Cock-A-Leekie Stew
Love in Disguise
Poor Knights
Spotted Dick
Steak and Kidney Pie


Audio clip:
A Little Priest.
Requires RealAudio

Sweeney Todd, The Demon Barber of Fleet Street in Concert
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
1. Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature!
2. Have the blood ready in a large bowl and pour the warm milk and bread into it. Stir in the cooked barley.
3. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint.
4. 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.
5. 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.

Bubble & SqueakNext

Additional Resources

Search for other traditional English recipes


Home  -  I. Penny Dreadful  -  II. The Madding Crowd  -  III. Bloodletting
IV. The Play's the Thing  -  Recipes

© Copyright 2001 KQED, Inc. All Rights Reserved.
This site is best viewed with Macromedia Flash installed.