"Of course, mixtures of minced meats, blood, oats or other grains, fruits and spices had been stuffed through funnels into animal guts and boiled for generations. But the 'pudding cloth' revolutionised the process, leading to all kinds of new recipes for a multitude of savoury and sweet variations that could be made even when intestines were not easily to hand. Practical, quick and easy, the cloth produced a ripe cannonball of a pudding that threw off the aromas not only of its ingredients but of warm, wet cloth. In Scotland they were called 'bag puddings' or 'clootie dumplings', generally boiled as sausages had been for centuries, alongside the meat and vegetables in a large pot."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 123