2 parts blood (pig, turkey, goose)
1 part cream of full - cream milk
Handful of bread crumbs or oatmeal
Pepper
Pinch of mace
Sprig of tansy or thyme

Keep blood well salted to keep it liquid. Mix 2 parts with 1 part cream, mixed together with bread crumbs, pepper, mace and tansy. As tansy is a difficult herb to find today, thyme is often used. When made at home and sausage casing are not available the mixture is poured into bowls and either steamed or cooked in another pan of water in a moderate oven (300 degrees electric; gas regulo 3) for about 1 hour. It can be eaten warm or left to get cold. Then it is sliced and either fried or grilled, for breakfast or supper, often with bacon, eggs, and sausages.