[Sca-cooks] Cooking with blood?

[Johnna Holloway]

http://www.foodsubs.com/MeatcureSausage.html talks about
the blood sausages so one can identify which include blood.
Asian markets are said to carry it in cans, so I presume that
going through the manufacturing process takes care of some of
the concerns about raw blood products.
I found one long Ag or USDA paper
the file http://www.fftc.agnet.org/library/data/eb/eb515/eb515.pdf.
that addressed the use of blood products in foods.
It's too long to copy so read it there or download it.
There's been some concerns regarding the use of blood as regards
BSE or mad cow.
the file http://www.fftc.agnet.org/library/data/eb/eb515/eb515.pdf.

One can search this using the terms USDA and blood sausages or
puddings and turn up more of these sorts of papers.

hope this helps,

Johnnae llyn Lewis


nickiandme at att.net wrote:

>This question was posted on the A&S list - I am reposting to the Calontir Cook's list and the SCA-cook's list for help for her.  I personally haven't done much cooking with blood - I have a strong modern cultural bias against it. Who knew?
>Anyway - searching for help on this one.
>Kateryn de Develyn
>nickiandme at att.net
>
>I am curious as to how to cook with blood. I am researching a Greek dish called melas zomos, black broth also known as blood soup. All I have been able to uncover is the ingredients, pork cooked in it's own blood and seasoned with salt and vinegar. What precautions do I need to take, in what proportions to I mix the ingredients, and is there any ingredients that seem to be missing? Any leads into this mystery will be helpful. 
>
>Nakos 
> "kaythiarain" <kaythiarain at yahoo.com> 
> 
>
>  
>