Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 qt Fresh pig's blood 8 oz Fine oatmeal
8 7/8 oz Bread cut into cubes 1 ts Salt
1 1/4 qt Skim milk 2 ts Ground black pepper
1 lb Cooked barley 2 ts Dried and crumbled mint
1 lb Fresh beef suet

Put the bread cubes to soak in the milk in a warm oven. Do not heat
the milk beyond blood temperature! Have the blood ready in a large
bowl, and pour the warm milk and bread into it. Stir in the cooked
barley. Grate the beef suet into the mixture and stir it up with the
oatmeal. Season with the salt, pepper and mint.

Have ready 2 or three large roasting pans. Divide the mixture
between them ~- they should not be more than 3/4 full. Bake in a
moderate oven -- 350 F ~- for about an hour or until the pudding is
well cooked through. This makes a beautifully light pudding which
will keep well in a cold larder.

Cut into squared and fry till heated through and the outside is
crisp, in bacon fat or butter. Delicious for breakfast, or for
supper with fried apples and mashed potato.

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