Boudins of Game or Chicken Blood a la Victorin

Collect a pint of blood either from a hare, rabbit or chicken, stir into it a little vinegar to prevent coagulation; cut half as much breast of fat pork as there is blood into three-sixteenths of an inch squares, fry these in butter with a little chopped onion and mix in the blood, or else fry the onion in butter and stir into the blood some cooked veal udder instead of the fat pork, a little apple marmalade, and mix together; season well with salt, pepper, a little sugar and cream. With this preparation fill some sheep's casings one inch in diameter; when filled, but not too tight, divide them in three-inch lengths, tying the ends; poach, drain and when cold rub them over with lard; prick and broil them on a slow fire and serve plain without any sauce.