Title: Black pudding
 Categories: Desserts, 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    Medium onion, chopped
      1 ts Salt
    1/2 ts Allspice
      1    Beef casings
 
  Servings:  8
  
  (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.