Black Pudding (Blood Pudding)

 
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 t Salt
1/2 t Allspice
1 Beef casings

(Always served with an Irish "fry". The preparation of this pudding
may be impractical these 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.