Title: Black pudding (irish)
 Categories: Irish, Meats, Irish
      Yield: 8 Servings
 
      1 lb Pig's liver
  1 1/2 lb Unrendered lard, chopped
    120 fl Pig's blood
      2 lb Breadcrumbs
      4 oz Oatmeal
      1 x  Medium onion, chopped
      1 ts Salt
    1/2 ts Allspice
      1 x  Beef casings
 
  (Always served with an Irish "fry".  The preparation of this pudding
  may be impracticalthese days due to the difficulty of procuring fresh
  pig's blood and casings.) . Stew liver in boiling salted water until
  tender. Remove liver, and mince.
   Reserve cooking liquor.  Mix all ingredients in large bowl.  Stir
  thoroughly until blended.  Fill casings with mixture.  Tie off in
  one-foot loops.  Steam for 4-5 hours.  Leave until cold.  Cut into
  1/2 inch slices as required and fry in hot fat on both sides until
  crisped.