Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 332) → Modernised~84% of the text changedremovedadded
Blod 1 dl blod av fjærfæ fjærfe eller vildt, litt vilt. 1 ss lunkent vand, vann, eddik eller citron. Denne jevning brukes særlig til sitronsaft (for å hindre at jevne saus av vildt og fjærfæ med. Blod av fjærfæ og vildt skal blandes blodet klumper seg). Bland blodet med litt lunkent vand, vann, eddik eller citron for at hindre blodet sitronsaft så det ikke løper sammen.. Sil blandingen.. Rør blodjevningen inn i at løpe sammen. Det skal siles og tilsættes sausen nogen faa noen få minutter før serveringen. servering. Sausen må ikke koke etterpå.

Note on Modernised

Mengder er konkretisert, og teksten er delt i trinn på moderne norsk. Framgangsmåten er beholdt.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!