Name: Bury Black Pudding
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

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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