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Take the blood of a Hog whilst it is warm, and put therein some Salt; when it is cold, put in gross Oat-meal well pick'd; after it hath stood a soaking all night, then put in Rosemary, Tyme, Penniroyal, Savo∣ry and Fennel minced small, alter the hard∣ness and redness of the blood with some Cream, beat in half a dozen Eggs, and sea∣son it with Cloves, Mace, Pepper, Fennel∣seed,
and cut in good store of Beef-suet in pretty big lumps.
Or else take a quantity of Oatmeal, the one half you must pick and put it into Hogs-blood whilst it is warm, being first well strained, so let it stand all night; then take the other part of the Oatmeal and pick it also, and boil it in Milk till it be tender, and all the Milk consumed, then put it to the blood, stirring it well together, put in good store of Hogs-suet, and season it with sweet Herbs, as aforesaid, Salt, Pepper and Fennel-seed, fill not the guts too full, and boil them gently.