Recipe#6466

Title: BLACK PUDDING (IRISH)

SOAR

   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       t            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.