These bloodstream puddings are traditional to any or all Celtic countries, and are among the earliest prepared foods available. Pig's, lamb's and goose bloodstream may also be used.
4 cups bloodstream
1 tablespoon salt
1 ° cups milk
3 medium onions, chopped
12 oz shredded suet
2 oz oatmeal
pinch nutmeg
half teaspoon mixed herbs
half teaspoon red pepper cayenne
Allow the bloodstream encounter deep pan, so when cold add some salt.
Add some other ingredients, seasoning well, and only put in prepared skins or right into a large ovenproof dish, or basin. This could then be either baked, the tin waiting in another tin half full of water, covered and baked at 300 deg F, or gas mark 2 for approximately 1 hour half an hour, or covered and steamed for the similar period of time.
It's left to visit cold, then sliced and fried track of eggs, bacon, sausages etc.
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