October, Fall, and Spooky Season are here!

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Just an aside note that the upcoming vampires might enjoy eating at Halloween... This is a dish I used to have growing up. Papa was the one who made it. It was very scrumptious but due to changes the oxen blood needed these days, isn't as available as it once was.

You need at least 2 pints of fresh oxen blood (beef blood) usually obtained from trusted butcher's. Clear/unflavoured gelatine.

You make cubes of congeler blood which is heated up slightly in very hot butter but making sure not to melt the cubes entirely. You serve them with a bechamel sauce. Yummy! Extreme source of iron for the ones of us who are suffering from lifelong iron deficiency.

Then the ultimate dinner roasts for your werewolves, an entire ox heart, stuffed with mashed potatoes mixed with minced pork and Herbes de Provence.

Enjoy! *Cackles away...*

Happy Halloween
 
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