Historic Liver recipes (was SC - liver )

[Decker, Terry D.]

I was perusing Sabina Welserin last night and thinking about liver.  How was
it prepared?  Were any types of liver avoided?  What was the medical
philosophy concerning liver?  With Brighid's post from de Nola, I thought a
thread on historic liver recipes and documentation might be fun.

Not being into liverwurst, I'm thinking of trying the liver dish and the
liver tart from Welser.  The recipes given below are from Valois Armstrong's
translation of Das Kochbuch von Sabina Welserin.

Bear


21 A liver dish  
 
Then take a liver from a lamb and cut it into little pieces the size of a
calf's 
sweetbreads and wrap around each piece a small lamb's caul and stick it onto

a spit and roast it like small spitted birds on a grill.  
 

26 If you would make good liverwurst  
 
First take a quarter of a pig's liver, also a quarter of a pig's lungs, chop
them 
small, after that chop bacon into small cubes and put salt and caraway seeds

into it. The liver and lungs must first be cooked, before they are chopped, 
and afterwards pour as much of this broth on the chopped meat as you feel is

enough. Then take the intestines from the slaughterhouse and fill them full,

then you have good sausage.  
 

77 A liver tart  
 
Take liver from a calf or a lamb, cook it until it becomes soft, take rich
meat 
broth, chop the liver small and put salt, ginger and pepper in it and let it

bake.