Blood as food cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the "morcilla" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia "sangre encebollada" and Valencian "sang amb ceba "are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],
Oatmeal added raisins or other dried fruits. Local names for the porridge include Swedish "havregrynsgröt", Danish "havregrød", Norwegian "havregrøt" or "havregrøt", Icelandic "hafragrautur", Finnish "kaurapuuro", Estonian "kaerahelbepuder", Latvian "auzu pārslu (putra)", Lithuanian "avižinių dribsnių košė" and Polish "owsianka." Oatmeal porridge has a long tradition in these regions, but during the Middle Ages porridge made from rye or barley was even more common in at least some parts of the area. Oatmeal Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled. Ground oats are also called "white oats". Steel-cut oats are known