[Sca-cooks] Cooking with blood?

[ysabeau]

My father and my grandmother used to make a Polish blood soup. It 
was made with either chicken or duck blood. I wish I'd paid more 
attention to how they did it. I just know that it was important 
that the blood be as fresh as possible. My main memory of it was 
my father cutting off the heads of the chickens (and maybe a duck) 
and watching them run around headless while I screamed. I had to 
opportunity to try it again as an adult on a visit to Poland and 
didn't like it then either. I remember the soup being very salty 
with that iron tinge and not very good. It didn't look appetizind 
either with shades grey to black mixed with noodles. I'd ask them, 
but they both died last year and I guess the family recipe went 
with them...but I honestly don't think THAT recipe was a big loss. 

I don't know if that would help with your greek blood soup recipe 
or not...maybe you can contact a butcher to get the pork blood. 

Ysabeau

---------- Original Message ----------------------------------
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Mon, 09 Aug 2004 14:11:54 -0400

>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> 
>> 
>>
>>  
>>
>
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