Beef ragout like Hasenpfeffer

(Recipe #25, page 82)

Follow the directions given above, but use browned flour instead of zwieback and just before serving stir in some pear honey, sugar, or syrup and ½–1 cup of fresh pig’s blood with vinegar, using just enough to provide a thickened sauce for the ragout like hasenpfeffer; it must have the same taste of spice and vinegar.

Translated by David Green.

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