Blood Pudding

Ingredients

1 quart pig's blood
12 ounces bread crumbs
1/2 pound suet
Salt and pepper, to taste
1 quart milk

Preparation

1
Rise the barley
2
Place the barley in a saucepan with 4 cups of water and bring it to a boil
3
Turn the heat to a low simmer, cover and cook for 35-40 minutes, until the barley is thoroughly cooked.
4
Discard the water and reserve the barley
5
Place the rest of the ingredients in a large bowl, add the barley and stir to combine.
6
Pour the mixture into a pot and bring it to a boil.
7
Divide the mixture into desired ramekins.
8
Chill the ramekins in the fridge until the custard is thoroughly set.

Tools

 



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Yield:

8.0 to 12

Added:

Friday, December 4, 2009 - 2:55am

Creator:

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