Categories: Pork/ham, Londontowne 
      Yield: 6 servings 
  
  1 1/4 qt Fresh pig's blood                   8 oz Fine oatmeal 
  8 7/8 oz Bread cut into cubes                1 ts Salt 
  1 1/4 qt Skim milk                           2 ts Ground black pepper 
      1 lb Cooked barley                       2 ts Dried and crumbled mint 
      1 lb Fresh beef suet                 
  
  Put the bread cubes to soak in the milk in a warm oven.  Do 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 
  ~- they should not be more than 3/4 full.  Bake in a moderate oven -- 350 F 
  ~- for about an hour or until the pudding is well cooked through. This 
  makes a beautifully light pudding which will keep well in a cold larder. 
   
  Cut into squared and fry till heated through and the outside is crisp, in 
  bacon fat or butter.  Delicious for breakfast, or for supper with fried 
  apples and mashed potato.