Blood is the vital fluid which circulates around the body, pumped by the heart. Blood is often used as a thickening agent in cooking, as in black pudding (US: blood sausage). It should not be boiled as it will clot but, on the other hand, this can be prevented by the addition of a little vinegar. It is also used in dishes like jugged hare or civet and coq au vin. In some cultures blood is drunk fresh.
Blood oranges are remarkable for the crimson colour of the flesh and juice and have a round, sweet flavour. When I lived in Oxford I had a Sicilian lodger whose mother, quite rightly, believed that he could not possibly eat well in England. Each month she sent to him a food parcel from their own land near Catania. These parcels contained olive oil which almost tasted of tomatoes, goat's cheese which looked like misshapen gourds, their own wine and wonderful, sun-laden blood oranges.
Black pudding (US: blood sausage). A large, dark coloured, cooked, even, black slicing sausage which usually contains pig’s blood, fat, cereal, onions, suet, groats and flavoured with herbs and spices. In Scotland black pudding is made with sheep’s blood.
Black pudding (US: blood sausage). A large, dark coloured, cooked, even, black slicing sausage which usually contains pig’s blood, fat, cereal, onions, suet, groats and flavoured with herbs and spices. In Scotland black pudding is made with sheep’s blood.
Sanguin or bloody milk cap. A mushroom quite similar to the saffron milk cap but less common. It exudes a red milk sang poivré when cut.
