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Black Puddings:
Spanish chorizo, the famous saucisson de Toulouse from France, and regional specialities such as the haggis from Scotland, blood or black puddings from France, Germany and Britain and the andouilles and andouillettes of provincial France.
The sausage, which began as one of the world's first convenience foods and a means of economically using up odd scraps of meat, now, in a variety of forms, occupies an important and integral part of international cuisine.While Scotland does not produce stone fruits to perfection, the slow ripening of a Scots summer yields soft fruit of excellent quality. Soup is a Scottish specialty, of which there are endless variations, the best known being broth, a thick soup made with mutton or beef, vegetables, and barley, and cock-a-leekie made with a fowl and lots of leeks. White and black puddings made from oatmeal, suet, and onions lead on to haggis.
b) You have the ingredients given in the recipe— naturally minor substitutions of vegetables in meat dishes, soups, etc. do not matter, but it is very important to keep to the basic proportions in cakes and puddings. There are comments about using plain instead of self-raising flour at the beginning of the chapters on cakes, pastry, etc.
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