These blood puddings are traditional to all Celtic countries, and are one of the earliest prepared foods known to man. Pig's, lamb's and goose blood can also be used.
4 cups blood
1 tablespoon salt
1 1/4 cups milk
3 medium onions, chopped
12 ozs shredded suet
2 ozs oatmeal
half teaspoon mixed herbs
half teaspoon cayenne pepper
Let the blood run into deep pan, and when cold add the salt.
Add the other ingredients, seasoning well, and either put into prepared skins or into a large ovenproof dish, or basin. This can then either be baked, the tin standing in another tin half filled with water, covered and baked at 300 deg F, or gas mark 2 for around one hour 30 minutes, or covered and steamed for the same length of time.
It is left to go cold, then sliced and fried up with eggs, bacon, sausages etc..