We're working with some 16th century recipes for sauces that call for blood (among other things). However, several members of the group try to keep kosher, and besides, I have no idea where or how one would acquire blood for cooking.
I know I can substitute egg for the protein/thickener aspect, but what about the flavor? What does blood actually taste like (when cooked)? I've had blood sausage, but all I remember about its flavor is the generous quantity of black pepper. Would a red wine and some salt come anywhere close?