[Sca-cooks] Sauce made with blood

[emilio szabo]

This one is from 14th century Diuersa servicia (Hieatt and Butler, #9)

Haris in talbotays schul be hewe in gobettys
al raw and
sodyn with al þe blod. Nym bred, piper & ale & grynd
togedere,
& temper it wyþ þe selue broth, & boyle it
& salt it & serue
it forþe.

This if from Forme of cury (#145)

Sawse noyre for malard. Take brede and blode iboiled, 
and grynde it and drawe it thurgh a cloth with vyneger; do
þerto powdour of gynger and of peper, & þe grece of
the
maulard. Salt it; boile it wel and serue it forth.


E.