I am glad you know when persons are justified. It is a lesson I have not yet learnt. There are so many stony ground hearers, who receive the Word with joy, that I have determined to suspend my judgment till I know the tree by its fruits. That makes me so cautious now, which I was not thirty years ago, of dubbing converts too soon. I love now to wait a little, and see if people bring forth fruit; for there are so many blossoms which March winds you know blow away, that I cannot believe they are converts till I see fruit brought back; it will never do a sincere soul any harm.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Meats	Irish	Desserts, Irish	8	Servings

INGREDIENTS

1	lb	Pig's liver
1 1/2	lb	Unrendered lard, chopped
120	fl	Pig's blood
2	lb	Breadcrumbs
4	oz	Oatmeal
1		Medium onion, chopped
1	ts	Salt
1/2	ts	Allspice
1		Beef casings

INSTRUCTIONS

Servings:  8
(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.
Posted to MM-Recipes Digest V3 #251
Date: Fri, 13 Sep 1996 21:49:00 -0400
From: [email protected]

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