Bones, Blood, Butter Trivia Quiz

Answer: Bockwurst

If you thought 'sundae', you're wrong - in this instance, a sundae is not made of ice cream, but is a type of Korean blood sausage, usually made of stuffed cows' or pigs' intestines. Black pudding is a popular breakfast dish in Britain and Ireland, and buristo is an Italian blood sausage made with pork fat.

Bockwurst is a German sausage that is traditionally made with ground pork and veal, though ground beef, turkey, chicken, horse or even fish can be used as well. It is usually flavoured with paprika, and sometimes chives as well.

Answer: Beef soup

The name for this kind of soup is Markkloesschensuppe ('Markkloesschen' means 'marrow balls'). The dumplings are made with a combination of marrow from cooked beef bones, breadcrumbs, eggs, and nutmeg and parsley for flavouring.

Answer: True

Known as 'blodplattar' in Sweden and 'veriohukaiset' in Finland, blood pancakes are a Scandinavian / Baltic region dish that use pork blood, which can be bought frozen in grocery stores. As well as the traditional eggs, milk and flour, they also contain marjoram and molasses, which gives them a spicy flavour.

Blood pancakes have a crispy texture and can be eaten as a dessert with lingonberry jam, or as a side dish with pork or reindeer meat.

Answer: Gelatine

Gelatine comes in 'leaves' or sheets, and is made by extracting collagen from the bones of animals, sometimes as a byproduct of animals slaughtered for their meat or skin. As well as sweets, it is also used in drinks, margarine and aspic. It most commonly comes from cows, pigs or fish (the fish type is called 'isinglass').

Some types of chocolate mousse, jelly sweets and so on do not contain gelatine, but it's always best to check the label. The other gelling agents mentioned are all derived from plants, rather than animals.

Answer: A blood soup

Czarnina is a soup made with duck blood, and usually served with noodles, potatoes or dumplings. It also includes vinegar and dried fruits, such as prunes or cherries, which give it a sweet-and-sour taste. A bloodless version called slepo (blind) czarnina, which uses pork bones instead, is an alternative for people who might not like the idea of eating blood.

In days gone by, according to Polish tradition, if a man courted a woman and she decided to reject him, her parents would inform him of the rejection by serving him a bowl of czarnina.

Answer: Osso buco

'Osso buco' means 'bone in the hole', and it gets its name from the hole in the shank where the marrow is. The marrow itself acts as a thickener for the sauce and adds to the flavour of the dish, which is from Milan and is traditionally served with risotto and flavoured with cinnamon, though more modern variations on the recipe use tomatoes and various vegetables, including the combination used in odori (see below).

As for the other choices, orzotto is a kind of risotto made with pearl barley instead of rice. Odori is a trio of vegetables - celery, parsley and carrot - used to add flavour to dishes. Orecchiette is a type of pasta which resembles the 'little ears' after which it is named.

Answer: Pig

Pig's blood rice cake - known as zhuxie gao - is made by mixing sticky rice with pig's blood, soaked in a broth made with pig's blood, rolled in peanut powder, and garnished with clinatro. It can be steamed or fried, and is commonly served on a stick, like a meaty popsicle. The cake using pig's blood is more popular in northern Taiwan; in southern Taiwan, there's a variation with duck's blood.

A little backstory: the snack was introduced into Taiwan by Chinese immigrants. Although duck blood was used for the rice cakes at first, the high cost and scarcity of duck meat resulted in pig's blood being used instead. Pig's blood was also favoured because of its apparent nutritious qualities.

Answer: True

You wouldn't expect to find recipes for puddings with bone marrow in them, but they exist! Due to its fatty properties, marrow from roasted bones can be used as a substitute to butter. Fans of bone marrow praise it for its velvety, rich texture and its properties as a decadent kind of spread.

Some early bread-and-butter pudding recipes, or whitepot as it was then known, called for the use of bone marrow. One eighteenth-century recipe for marrow pudding uses breadcrumbs, currants, milk, marrow, eggs, and a little nutmeg for flavouring. Another Russian recipe for plum pudding uses kidney fat and bone marrow, as well as sherry, dried fruits and lemon.

Answer: A Jewish delicatessen

Judaism is one of the religions that forbids the consumption of blood, along with Islam and Greek Orthodoxy. So if you're looking for blood sausage in a Jewish deli, you're going to be disappointed.

In some 'chippies' in the north of England and Scotland, you can buy (sometimes deep-fried) black pudding. Several French recipes, such as coq au vin, traditionally use animal blood as a thickener, while nam tok, a Thai soup made with raw cow's blood or pig's blood, is sold at roadside stalls in Thailand. Random fact: 'nam tok' means waterfall, probably because of the way the blood drips out of the meat!

Answer: Mince pies

Tenuous, but I wanted to get the butter in there somewhere! Brandy butter is a kind of 'hard' sauce (in that it's more like a spread than an actual sauce) where butter and sugar are creamed with brandy. There are variations with rum, sherry, and - yes - Cointreau. It's traditionally eaten with mince pies or Christmas pudding at Christmas in the UK.

As for the other choices, Simnel cake is a fruit cake traditionally served at Easter; hamantaschen are sweet triangular pastries, usually filled with fruit or chocolate, which are eaten on the Jewish festival of Purim; and hot cross buns are another Easter favourite.