Blood in gravy curdling

Segilla | 21:42 Sun 19th Oct 2008 | Food & Drink

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There was a more than generous amount of blood (+ added water??) in a pack of Tesco liver I bought.
I reserved it to make gravy, but it curdled. How do I stop this in future

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terambulan

add the blood to cool gravy, heat and keep stirring.

Ice.Maiden

Oh dear! I'd always wash the liver first anyway, and rid it of excess blood.

Segilla

Question Author

Thanks Terambulan.

Economy in all things, Ice.Maiden!
I suppose using blood sounds pretty horrid on paper but that's where some of the flavour comes from and I'd already paid the supplier for added water

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