Definitions

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Etymologies

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Examples

  • The night was as black as a boudin noir, and the stars, I recall, appeared to me as clots of blood-pudding fat.

    The Hundred-Foot Journey

  • The plain extended a great distance to the westward, and crossing it one of our horses knocked up and could travel no longer; Mr. Kennedy ordered him to be bled, and we not liking to lose the blood, boiled it as a blood-pudding with a little flour, and in the situation we were, enjoyed it very much.

    Narrative of an expedition undertaken for the exploration of the country lying between Rockingham Bay and Cape York

  • In stalked the Lion boldly, and ordered a haunch of venison and a blood-pudding.

    Lippincott's Magazine of Popular Literature and Science Volume 12, No. 28, July, 1873

  • A piece of blood-pudding, four sous 'worth of bread, and a liter of ` ` petit bleu' 'constituted the provisions, which they carried off in their handkerchiefs.

    Short Stories of the Tragedy and Comedy of Life

  • They found the two bricks which they kept hidden in the thicket, and kindled a little fire of twigs, over which to roast the blood-pudding at the end of a bayonet.

    Short Stories of the Tragedy and Comedy of Life

  • To a man they had not heard of Heine; even the owner of a sausage and blood-pudding shop across the way had not heard of him; the clerk of a stationer-and-bookseller's next to the butcher's had heard of him, but he had never heard that he lived in Konigstrasse; he never had heard where he lived in Hamburg.

    Complete March Family Trilogy

  • A piece of blood-pudding, four sous 'worth of bread, and a liter of "petit bleu" constituted the provisions, which they carried off in their handkerchiefs.

    Selected Writings of Guy De Maupassant

  • Chef Pierre Lavallée offers finely prepared and creative cuisine blood-pudding crêpe anyone? among the glass-encased artifacts.

    The Globe and Mail - Home RSS feed

  • "I'll make a blood-pudding of thy midriff first," answered Lambourne, laying his left hand on his dagger, but still detaining the Countess by the arm with his right.

    Kenilworth

  • Lewis's creative menu - from the full Scottish breakfasts to appetizers of blood-pudding bonbons or quenelles of smoked Scottish salmon and eel, Kyle of Tongue oysters on the half shell with whisky mignonette, fat scallops served atop a tangle of tender squid in nutty romesco sauce, and their Highland steak with melting braised beef cheek - all artfully presented and tasting very "mhorish."

    The Globe and Mail - Home RSS feed

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