Thickening with Blood
From Cassell's dictionary of cookery, 1892
Serves 4
Must not boil after blood is added or it will curdle.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1982. The excerpt below is the record exactly as published.
Thickening with Blood (occasionally used with poultry and game, especially hare). — Be careful not to use the blood until it is cool. Boil whatever sauce is to be thickened
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