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Gruidheam
This week’s word is about food. If you’ve never tried gruidheam you may have tasted a similar thing in black pudding. When cattle would return home from the shieling people, at one time, would take some blood from them as then were health and in good condition when they would arrive back. This blood was boiled and then salted in a container and set aside as an ‘aindeal geamhraidh.’ When needed it was put in a pot with fat and onions and eaten with bread like a black pudding.
In a book entitled Aig Tigh na Beinne (1911) by Katherine White Grant, there is a reference to someone who tells what kind of food that was around at one time and gruidheam is mentioned here
If you remember eating or making gruidheam then let us know on Facebook or Twitter.
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