I'm not sure why it wasn't as popular in other towns. Goose blood isn't easy to source these days, but based on the recipe do you think it would make a nice change from mince pies this Christmas?
The Recipe
You will need
short-crust pastry
blood from a number of geese
one pound currants
one pound soft brown sugar
half a pound shredded suet
three teaspoonfuls mixed spice
four wooden spoonfuls golden syrup
a little salt
Method
Keep the blood of about three geese in a greased basin and immerse this basin in a saucepan half full of water.
Boil for about three hours and then allow the blood to cool and set in the basin.
Take approximately half a pound of the solidified blood and rub it between the fingers to make fine crumbs.
Then add it to the syrup and all other ingredients and mix well with a wooden spoon.
Spread this mixture thickly between two layers of pastry on a plate or shallow tin and bake in a hot oven for approximately half an hour.

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