Title: Black pudding from scratch (english)
 Categories: Pork
      Yield: 6 Servings
 
  1 1/4 qt Fresh pig's blood
  8 7/8 oz Bread cut into cubes
  1 1/4 qt Skim milk
      1 lb Cooked barley
      1 lb Fresh beef suet
      8 oz Fine oatmeal
      1 ts Salt
      2 ts Ground black pepper
      2 ts Dried and crumbled mint
 
  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.