[Sca-cooks] Sauce made with blood

[Ana Valdés]

In Sweden we have something called "Svart soppa", which is a broth or a soup
or a sauce, depending of the thickness. It's eaten only a month on the year,
November, in the aniversary of Saint Martin. The feast is called "Mårten
Gås" (Mårten is the Swedish name of Martin) and its based on the goose. The
goose is eaten in different servings, the innards, the meat and a lot of
side dishes. Traditionally is eaten in the southern part of Sweden, Skåne.
The soup/sauce/brooth is made with the fresh blood of the goose, some
starch, white and black peppar, plommon, apples and cognac or brandy. They
use as species cinammon, ginger and clove.
Ana

On Tue, Feb 3, 2009 at 12:37 AM, <ranvaig at columbus.rr.com> wrote:

> I'm doing some research on the sauce from Rumpolt called "Ein Pfeffer",
> which is made with blood.  I'm looking for other sauce recipes with blood,
> especially German recipes, but I'd be interested in others as well.  I'm
> aware of blood sausage, but I'm only looking for sauce recipes using fresh
> blood.  I found the following recipes from Welserin.
>
> Ranvaig
>
> Welserin 10 To make goose giblets
>
> Take goose blood, take the feet, wings, stomach and neck and boil them in
> half water and half wine. Grate rye bread, fry it in fat, add to it also the
> blood from a goose and wine and some of broth in which the goose was cooked,
> sugar, ginger, pepper, cinnamon, cloves and let the peppersauce cook for a
> long while, as much as three hours. Then brown a few onions in fat and add
> the fat to the peppersauce, and when you would serve it sprinkle ginger
> thereon.
>
> Welserin 16
>
> Afterwards take the goose blood, cook in it the feet, neck and wings with
> wine and water. Grate rye bread, fry it in fat, add to the mixture and
> season it well. Then prepare it as follows: Take toasted Semmel and strain
> them with wine through a cloth, likewise the broth in which the goose was
> cooked. Then finely chop onions with bacon, let them roast together, put fat
> into it and season it well.
>
> Welserin 19 Jugged hare
>
> Take the hare, rinse the blood with wine and vinegar into a clean vessel,
> then chop the hare in pieces. Cook the front part in the blood. Take wine or
> water and stir it, until it is mixed with the blood, so that the blood does
> not clump. Take rye bread that is finely grated, fry it in fat and put it
> into the jugged hare. Season it well. You can also chop the lungs and the
> liver into pieces and roast them with the rye bread and put them into the
> jugged hare.
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
http://anavaldes.wordpress.com
http://passagenwerk.wordpress.com
http://caravia.stumbleupon.com
http://www.crusading.se
Gondolgatan 2 l tr
12832 Skarpnäck
Sweden
tel +468-943288
mobil 4670-3213370


"When once you have tasted flight, you will forever walk the earth with your
eyes turned skyward, for there you have been and there you will always long
to return.
— Leonardo da Vinci