Myma

Myma was an ancient Greek meat dish that incorporated animal blood. In his Deipnosophists, the 2nd century Greek rhetorician and grammarian Athenaeus quotes recipes from Artemidorus and Epaenetus, authors of cookery books who lived in the Hellenistic period.
Athenaeus indicatesː "such a food now is the myma, which I, my friends, am bringing you; concerning which Artemidorus, the pupil of Aristophanes, speaks in his Dictionary of Cookery, saying that it is prepared with meat and blood, wιth the addition also of a great deal of seasoning. And Epaenetus, in his treatise on Cookery, speaks as follows":
A modern interpretation of Epaenetus's recipe is given by Mark Grant.