(Always served with an Irish "fry". The preparation of this pudding may be
impracticalthese days due to the difficulty of procuring fresh pig's blood
and casings.) . Stew liver in boiling salted water until tender. Remove
liver, and mince. Reserve cooking liquor. Mix all ingredients in large
bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in
one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch
slices as required and fry in hot fat on both sides until crisped.
