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Blood Thickening

Blood thickening for game and poultry sauces: the blood is mixed with lukewarm water, vinegar or lemon to prevent coagulation, strained and stirred into the sauce a few minutes before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 332 (falt i det fri)

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About the dish

A classic thickening for game sauces, where the bird's or animal's own blood gives the sauce depth and binding power. Acid or lukewarm water keeps the blood from coagulating.

How to make it

  1. 1

    Thin the blood

    Mix the blood with a little lukewarm water, vinegar or lemon juice so it does not curdle.

  2. 2

    Strain

    Strain the mixture.

  3. 3

    Add to the sauce

    Stir the blood thickening into the sauce a few minutes before serving. The sauce must not boil afterward.

Changes from the original

Quantities have been made concrete, and the text divided into steps in modern Norwegian. The method has been kept.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 332) → 1949 (korrekturlest, s. 367)~49% av teksten endretfjernetlagt til
Blod av fjærfæ eller vildt, litt lunkent vand, eddik eller citron. Denne jevning brukes særlig til at å jevne saus av vildt vilt og fjærfæ fjærfe med. Blod av fjærfæ fjærfe og vildt vilt skal blandes med litt lunkent vand, vann, eddik eller citron sitron for at å hindre blodet i at å løpe sammen. Det skal siles og tilsættes tilsettes sausen nogen faa få minutter før serveringen.

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Frequently asked questions

What is blood thickening used for?
It is used especially to thicken sauces for game and poultry, and gives the sauce body and color.
Why is the blood mixed with lukewarm water, vinegar or lemon?
To keep the blood from curdling (coagulating) before it is added to the sauce. The mixture should also be strained.
When during cooking is the blood thickening added?
Only a few minutes before serving — the sauce must not boil after the blood is added, or it will separate.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 332.

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