[Sca-cooks] Warning!!! Ras would probably have loved this site

[Marcus Loidolt]

Benedicte,
  No, they are two different liquids indeed! Blood is a good thickener for many gravies and sauces, as well as one of my favorite, blood pudding/sausage...
   
  Johann

ranvaig at columbus.rr.com wrote:
  > and yes, I do use the blood of my slaughtered geese and ducks, as well as the yearly pig, when we had one...

It seems like the juices pressed from a roasted carcass would not be the same as blood.

Ranvaig
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