Black Pudding - Blood Sausage (No Casings) - cooking recipe

Ingredients

1 1/4 quarts pork blood (lamb or goose blood might also be used)
8 7/8 ounces bread, cut into cubes
1 1/4 quarts skim milk
1 lb cooked barley
1 lb beef suet
8 ounces oatmeal
1 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried mint, crumbled

Preparation

Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature.
Have the blood ready in a large bowl, and pour the warm milk and bread into it.
Stir in the cooked barley.
Grate the beef suet into the mixture and stir it up with the oatmeal.
Season with the salt, pepper and mint.
Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full.
Bake at 350F for about an hour or until the pudding is well cooked through.
Keep in the refrigerator.
When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.