1 lb Pig's liver
1 1/2 lb Unrendered lard, chopped
120 fl Pig's blood
2 lb Breadcrumbs
4 oz Oatmeal
Medium onion, chopped
1 ts Salt
1/2 ts Allspice
(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.