Historic Liver recipes (was SC - liver )
harper at idt.net
harper at idt.net
Thu Sep 28 17:38:12 PDT 2000
And it came to pass on 28 Sep 00, , that Decker, Terry D. wrote:
> 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.
You've seen Vincente's post with his translated recipe, which uses
sheep, kid, or goat liver. As far as I can tell, the Spanish corpus
uses the livers of most edible creatures. There are a lot of recipes
for roast fowl which use the bird's liver in a sauce. There are also
some Lenten recipes for sauces using fish liver (tunny and dentex),
and the _Arte Cisoria_ (1423 carving manual) mentions that hog's
liver is often chopped into a pate-type dish.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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