[Sca-cooks] Blood substitute

[Bronwynmgn at aol.com]

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In a message dated 12/6/2001 5:44:51 AM Eastern Standard Time,
cnevin at caci.co.uk writes:


> Interesting substitute. Is this specific to this recipe, or would you
> recommend it as a blood substitute for others also?

As you may have noticed from the heading of the recipe, it's not my
redaction.  It's from Pleyn Delit, by Constance Hieatt and Sharon Butler (the
first edition, by the way; I don't know if they changed it in the second).  I
don't know why they changed it, except that it probably had something to do
with trying to seel medieval cooking to mundanes without grossing them out.
I use blood if I had any oin the meat wrapping, and nothing if I didn't.

Brangwayna Morgan