In the late 1800s, in a restaurant Geneva, a man dropped a glass jar that was filled with a special herb blend. The glass from the jar slit his hand, spilling his blood into the sauce that he was making. He served it anyway, because it was a lot of sauce (so therefore would be a waste to throw out). The guests at the restaurant loved the sauce so much that he cut his hand or upper arm daily to add blood to the sauce.