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BLACK PUDDINGS (Scotch method)

Take one quart of bullock's or sheep's blood, and mix with it half a pound of oatmeal. Add half a pound of finely minced suet, salt, a table-spoonful of white pepper, a tea-spoonful of black pepper, and a tea-spoonful of powdered mint. Warm half a pint of skimmed milk, add and mix thoroughly; turn the sausage skins inside out, and wash them well in warm water and salt; then rinse them well in cold water, and fill three parts full with the mixture. Tie the two ends together; put them in hot water, and boil slowly for twenty minutes. While they are boiling, prick with a pin to let the air escape. Lay them on a cloth to dry, and hang up for use. To warm, lay them in boiling water in a deep saucepan, and then toast before the fire or on a gridiron. Probable cost, 4d. per pound.