SC - liver (was rare foods at feasts-rant)

[harper at idt.net]

And it came to pass on 27 Sep 00, , that Decker, Terry D. wrote:

> Of course, liver is very much a matter of personal taste, so perhaps some
> others will share their recipes and opinions.
> 
> Bear

Personally, the only kind of liver I can tolerate is Jewish-style 
chopped (chicken) liver.  But my lord husband loves it fried with 
onions, and orders it in restaurants now and then.  Anyway, for 
those who do like the stuff, here's a period recipe:

Source: Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

Vinegar Which is Marinated Liver
VINAGRE QUE ES HIGADO ADOBADO

Take onions, and cut them very small, like fingers, and fry them gently 
with fatty bacon; and then take the liver of a kid or a lamb or a goat and 
cut them into slices the size of a half walnut, and fry it gently with the 
onion until the liver loses its color; then take a crustless piece of toasted 
bread soaked in white vinegar, and grind it well, and dissolve it with 
sweet white wine; and then strain it through a woolen cloth; and then 
cast it over the onion and the liver, all together in the casserole; and cast 
in ground cinnamon; and cook until it is well thickened and when it is 
cooked, prepare dishes.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net