[Sca-cooks] Blood substitute

[Christina Nevin]

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Adamantius wrote:
>  It might serve as a good substitute for red meat juice: you know, for
when you make a brown gravy and add the juice from your sliced roast to the
gravy pan? Do Britons even do this, or do they still make fun of Americans
for thickening their gravy?

My mother always added the 'bloody juices' as she calls them to the Sunday
Roast gravy, and her cooking came from the British side of NZ cuisine. Mum
also always thickened her gravy with flour. I couldn't give you a definite
on that in the UK though. I will ask one of my English friends.



> Anyway, one of the things on my ever-expanding to-do list includes
checking out whether a pureed chicken liver, or piece of veal liver, raw or
cooked, stirred into the hot sauce, and then not subsequently boiled, would
have anywhere near the effect on colour, flavour, and texture of a
blood-laced sauce.

I would be most interested to see the results of that test. There are always
chicken livers in my freezer (somehow I don't think I'd live it down if one
of my friends found blood in my freezer - then again, most of them are too
scared to go diving in there after the dormouse joke anyway!)



> I STR a couple of period recipes that speak of using dark, nearly burnt
toast steeped in vinegar, blood, and in lieu of blood, pounded liver, as a
sort of liaison for thickening.

Yes, I recall that too somewhere. I hadn't realised the thickening effect,
but now I think of blood coagulation, it makes sense.

Lucrezia

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Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
mailto:thorngrove at yahoo.com |  http://www.geocities.com/thorngrove
"There is no doubt that great leaders prefer hard drinkers to good
versifiers"
- Aretino, 1536
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