SC - historic liver (was Re: New to the list (also historic liver)
lilinah at earthlink.net
lilinah at earthlink.net
Thu Sep 28 14:03:31 PDT 2000
Vicente wrote:
>Aaaand not one, but TWO people on the list are translating a
>cookbook written for the King of Naples, Ferrante (or Fernando, for
>those of us who speak God's good Spanish). Lady Brighid is
>planning on making her version available on the Web; I plan to
>publish mine as a book.
>
>By the way, here's a liver recipe from it:
>
>Vinagre, Which Is Liver In Sauce
>
>Take onions, and cut them very fine like dice, and sweat them with
>fat bacon; then take liver of kid or lamb or goat and cut it into
>slices the size of half a nut and fry it gently it with the onion
>until it loses its color; then take a large piece of bread toasted
>and soaked in vinegar; and grind it well; then thin it with sweet
>white wine; then put it through a strainer; then add it to the
>onions and liver, all together in the casserole; and add ground
>cinnamon; and cook it until it is very thick and when it is done
>prepare the dishes.
Wow! This sounds like it will taste very like that German liver dish
i had, although it had tomatoes too. Think i'll pass on goat and try
lamb liver.
Anahita al-shazhiyya
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