[Sca-cooks] Sauce made with blood

Stefan li Rous StefanliRous at austin.rr.com
Tue Feb 3 21:11:48 PST 2009

Ranvaig asked:

<<< 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. >>>

There is some commentary on using blood as a sauce thickener in this  
file in the FOOD-MEATS section of the Florilegium:
blood-dishes-msg  (30K)  1/20/08    Use of blood in period foods.  

but I found only one recipe and have pasted it below.


Date: Wed, 29 Dec 1999 21:44:00 EST
From: LrdRas at aol.com
Subject: SC - Blood

parlei at algonet.se writes:
<<  Vaguely related: does anyone have a
  > suggestion on what to do with ~1 cup of goose blood?  It's gotta be
  > good for something.   >>

I posted this recipe a while back. I redacted it for the Weekend of  
feast, It was a huge success. The sauce is thickened with blood.

GEORGÉ BRUET (Parsley-laced Soup)
This dish was very well received with only one piece of chicken being  
by a vegetarian. I had thought that the liver and blood might be a  
but no one commented prior to service and there were only good things  
about the dish after service.
(from Le Manegier de Paris. Translation by Janet Hinson)
Redaction copyright 1999 L. J. Spencer, Jr.
Makes 8 servings.

ORIGINAL RECIPE: George Soup, Parsley-laced Soup. Take poultry cut into
quarters, veal, or whatever meat you wish cut into pieces, and put to  
with bacon; and to one side have a pot, with, blood, finely minced  
which you should cook or fry in it. Have also bread browned on the  
then moisten it with stock from your meat and wine, then grind ginger,
cinnamon, long pepper, saffron, clove and grain and the livers, and  
them up so well that there is no need to sift them: and moisten with
verjuice, wine and vinegar. And when the spices are removed from the  
grind your bread, and mix with what it was moistened with, and put it  
the sieve, and add spices and leafy parsley if you wish, all boiled  
with the
blood and the onions, and then fry your meat. And this soup should be  
as blood and thick like 'soringe.'

Note that always you must grind the spices first; and with soups, you  
do not
sift the spices, and afterwards you grind and sieve the bread.

Note that this is only called parsley-laced soup when parsley is  
used, for as
one speaks of 'fringed with saffron,' in the same way one speaks of  
with parsley'; and this is the manner in which cooks talk.

8 Chicken quarters
4 slices Bacon, diced
2 Chicken livers
2 Onions, finely minced
1 T. Cooking fat (e.g., lard)
1/2 cp. Blood
1 slice Bread, toasted dark
1/2 cp. Chicken stock
1/4 cp. Red Wine
1/4 tsp. Long pepper, ground
1/2 tsp. True cinnamon, ground
1/8 tsp. Cloves, ground
1 pinch Saffron, ground
1/4 tsp. Grains of Paradise, ground
1 T Verjuice
1 T Red wine
1 T Wine Vinegar
1/4 cp. Italian parsley (leaves only)
1/4 tsp. Black pepper, ground
1/4 cp. Lard

In a large pot, cover chicken and bacon with water. Bring to a boil.  
heat to medium. Cook until chicken is tender but not falling apart or  
flesh turns white. Remove chicken from stock. Continue boiling the stock
until it is reduced by half.

In another pot, sauté onions in fat until transparent and tender.  
Whisk in
blood. Continue cooking on low.

Mash liver and put through a sieve.

Mash parsley.

Moisten bread in * cp. of stock and * cp. red wine.
Moisten long pepper, cinnamon, cloves, saffron, grains of paradise  
and black
pepper in 1 T red wine, verjuice and vinegar.

Mash bread mixture and force through a strainer.

Mix liver into onion mixture. Mix blood into liver mixture, stirring
continuously. Add parsley.  Mix in bread mixture and spice mixture.  
stirring continuously for 5 min.

Brown chicken in lard.

Serve chicken with sauce poured over top.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

More information about the Sca-cooks mailing list