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Bury Black Pudding

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CATEGORY CUISINE TAG YIELD
Dairy British Thoroughly, Modern, British 1 servings

INGREDIENTS

4 Onions; sliced
Shallots
Balsamic vinegar
200 ml Veal stock
2 Black puddings; from Bury
2 lg Potatoes; peeled and chopped
(2 to 3)
Butter
Hot milk
Nutmeg

INSTRUCTIONS

In a pan poach the puddings gently for 10 minutes. Boil the potatoes,
drain and mash with a potato masher. Stir in milk, butter and nutmeg,
check seasoning, fry shallots and add balsamic vinegar. Serve on
plates and top with a pudding and gravy.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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