Black Puddings

• pig’s or ox blood
• milk
• suet or lard
• oatmeal
• onions

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,