| How To Cook: |
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1. Toast the oatmeal lightly in the oven or before the fire.
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2. Mince the suet and the onions finely, and add to the oatmeal, with the salt, pepper and sugar.
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3. Mix thoroughly, and fill the prepared tripe-skins, leaving room for swelling: tie the ends, drop the puddings into boiling water, and cook for 1 hour, pricking occasionally with a fork to prevent bursting.
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4. These puddings will keep for months if hung up and kept dry, or, better still kept buried in oatmeal in the "girnel" or meal chest.
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5. When they are required, warm them through in hot water, dry, and brown the outside in hot dripping.
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