This might come as a surprise to some people, but I found this recipe in an eighteenth-century manuscript, spelt ‘amulet’ (maybe it was considered lucky to eat it), and it is extremely good and filling. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
- Fry the bacon and black pudding in a pan and transfer to a separate plate when cooked.
- Whisk eggs in a large bowl and add in all of the ingredients.
- Bring the pan to a medium heat, add in butter and when butter has melted pour in egg mixture.
- Cook the bottom until golden, then put under a hot grill to finish the top.
- Season to taste and garnish with chopped chives.
- Originally the top was finished with a ‘brander’ which was a heated disc of metal, often used in conjunction with the girdle or griddle, for baking.