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Pork Black Puddings, with Onions

Prepare the skins according to the directions given in the last recipe but one. Put a table-spoonful of vinegar into a quart of warm blood, and stir until it is cold. Cut four ounces of the inward fat of the pig into dice, and mix with these two tea-spoonfuls of salt, one of pepper, a quarter of an ounce each of allspice and ginger, powdered, and six ounces of minced onions which have been fried until tender in a little dripping or lard. Add the blood, and mix thoroughly. Half fill the skins, tie them in equal lengths, and boil very gently until they are done enough. In order to ascertain when they have reached the proper point, prick them with a large needle. If nothing but fat follows the needle, take them up, lay them on a napkin to cool, and hang them in a cool dry place. When they are wanted, simmer them for ten minutes, cut them into thin slices, and fry them. Time to boil, about twenty-five minutes. Sufficient for six or eight persons.