Blood sausage usually served with freshly grated horseradish. Black pudding is the native British version of blood sausage. It is generally made from pork blood and a relatively high proportion of oatmeal. In the past it was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood. It can be eaten cold, as it is cooked in production, grilled, fried or boiled in its skin. It is often served sliced and fried or grilled as part of a traditional full breakfast, a tradition
Three lookouts which would pave the way for future agriculture in the arid region. In Beit Eshel, attempts were made to grow wheat, barley, oatmeal and legumes. It was concluded that growing these crops in the summer was not possible in that region, but the winter cultivation proved successful, by 1944 yielding 60 kg of wheat and 90 kg of barley per dunam (compared to 11.5 and 13.7, respectively, in the nearby Arab villages). A similar success was recorded in Gvulot, which yielded 61.5 kg of wheat, 75 kg of barkey, 86 kg of oatmeal and 98 kg of peas per dunam.