SC - historic liver (was Re: New to the list (also historic liver)

[lilinah at earthlink.net]

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