School: Baile an Phaoraigh, Cluain Meala
- Location:
- Powerstown, Co. Tipperary
- Teacher: Cáit, Bean Uí Chonchubhair
Archival Reference
The Schools’ Collection, Volume 0568, Page 091
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- On Christmas Eve people used them for their supper. They are made from the goose's blood. Crumb a few cuts of bread and mix them with a few onions. Then sprinkle the blood and also a pinch of salt with spice on them. Put the pudding into a saucepan of water and let it boil for four hours. When it is boiled take it out and hang it up in a cool place for a week. When using it you should fry it. Blood puddings are also made from the puddings and blood of a pig. They are washed, usually at the river. When they are brought to the house they are washed again. Then bread is crumbed, mixed with spices, salt, onions and blood of a pig. That is put in a basin and then into puddings. When they are filled they are put into a pot and boiled. Care must be taken not to let them burst.
