Gudmundur catches the first sheep, kneeling on it to fix its head still. I don’t like him, but he is efficient – the throat is slit through to the spinal cord, and he is so quick with the pail that hardly a drop is spilled. Only a few minutes and all the blood is let. I step forward to take the pail from him, but he ignores me and hands it to Lauga. Never mind. Ignore him, too. I wait for a pail of blood from Jón, who has heaved his slaughtered ewe over the pen to better catch the red flow. There is always more blood than expected, and it always leaps in a direction unpredicted. Some of the blood spills onto the muddy ground, and into the grey wool of the animal, but soon the pail is full.
I return inside where Margrét has banked up the fire with dung and peat. My eyes water from the smoke, and Margrét coughs in the haze, but as she reminds me, we’ll have no cause for complaint when we eat the smoked meat we’ll string up over the rafters. I put my blood down and return outside.
We wait until the sheep are skinned. Bjarni’s ewe is still bleeding out – he lacks the technique for good slaughter. Gudmundur is nimble with a knife, however. He reminds me of Fridrik, who came to help with the killing at Illugastadir before he and Natan dropped all pretence of friendship. Fridrik always seemed a little too keen to rip the animal apart – a little too quick with the blade. Jón is slower, but more careful. He begins skinning from the back hocks, and breaks the joint in the hind legs without any sinew left to cut. Gudmundur skins as much as he can down the shoulders, but struggles to pull the skin off the brisket, and Jón asks Bjarni to help him. Together they haul the sheep onto the wall, where the rest of the skin is punched out from the carcass and finally pulled off. Bjarni has made a mess of it. I wish I could step in to show him how it’s done. Imagine their faces if I stepped forward and requested a knife.
We take the pluck of heart, lungs and oesophagus, and the intestines and the stomach, as the carcass is gutted.
That autumn at Illugastadir, Natan nicked the gall bladder of a sheep. The bitter liquid spilled onto the meat, and Fridrik howled with laughter. ‘You pretend to be a doctor,’ he said to Natan. Strange, how these moments come back to me now.
With the offal in our pails, we leave the men to cut the flesh into portions and hang it, and return to the kitchen. Some of the smoke has cleared now, and the fire is high. Margrét has set a pot of water upon the hearth to boil, and all of us begin work on the sausage. Even Lauga helps by straining the blood through a cloth. She flinches as flecks hit her face as it slops. I go outside to collect the stomachs for the sausage, and when I return the air inside the croft is thick with the animal smell of boiling fat and kidneys, frying for the men’s breakfast. Margrét has placed some suet into another pot and covered it with water to simmer. Kristín, Margrét, Steina and I stitch the stomachs into bags, leaving a small hole for the stuffing. When Lauga has finished straining the blood I stir in the rest of the suet and the rye flour, and I suggest we stir in some lichen as well, as we used to do at Geitaskard. When Margrét agrees, and sends Lauga down to the storeroom to get it, I feel a swell of happiness murmur throughout my heart. This is my life as it used to be: up to my elbows in the guts of things, working towards a kind of survival. The girls chatter and laugh as they stuff the bags with the bloody mix. I can forget who I am.
The suet renders quickly. Three of us drag the pot from the fire to leave it to cool, until we can break the lid of tallow hiding the liquid beneath.