Filter the fresh pig’s blood, season with salt and add a little milk. Slice two onions, sauté the onion slices in butter with a piece of pig’s caul. Mix in some breadcrumbs and grated cheese. Add a mixture of ground nutmeg, cloves, cinnamon, pine nuts and, if you like, a few sultanas. Cook this mixture in a copper saucepan over a low heat, stirring constantly.