SC - Organ Meats

[THLRenata at aol.com]

Since the subject has come up...

While perusing my brand-new copy of The Medieval Kitchen I noticed a number of
recipes where the sauce was thickened with liver.

Has anyone tried this? How pervasive is the liver flavor? (Other organ meats
are great, but I just don't like liver.) Is there any way to omit the liver
and still get a reasonable result?

Thanks!

Renata
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