Black Puddings

Preparation info

    • Difficulty


Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

East of Scotland Recipe


  • Pig’s or ox blood, milk, suet or lard, oatmeal, onions, pepper, salt


Let the blood run into a deep pan; stir it all the time, and when it is nearly cold, throw in a little salt, allowing a large teaspoonful to every quart. Rub it through a hair sieve. To each quart of blood allow half a pint of milk; stir them together and add, again to each quart,