[Sca-cooks] Is this really what it sounds like?

[Daniel Myers]

That's not so bad then - I have no problem with eating liver.  I was
more disturbed with any possible connection to the word "fecal" (I
hadn't had the chance to locate the recipe in the book - and wasn't sure
I wanted to).  There are cultures out there that routinely consume the
stomach contents of the animals they slaughter, and having read more
about that than period Italy, that's what came to mind.

Given the collective assessment of the group, I will operate under the
assumption that "ficatelli" is a reference to a dish made with liver.

Thanks for putting my mind at ease.


On Tuesday, June 18, 2002, at 01:47 PM, Philip & Susan Troy wrote:
> Also sprach Christine Seelye-King:
>> Well, the Italian dictionary lists 'feccia' as -dregs; rabble; to the
>> bitter
>> end; - and 'feci' as feces, excrement.  The Berlitz menu reader lists
>> 'fegatelli' as sliced pork liver.
>> That's as close as I can get, but I'm sure someone else can get closer.
>> Christianna
>
> Scully also seems to suggest "ficatelli" is liver in some form. Maybe
> somebody decided a poultry liver looked like a dried fig? It's fairly
> consistent given the other stuff in the same recipe: cockscombs and
> testicles. To be frank, if you're gonna eat cockscombs (which are
> yummy) and testicles (on which I have no opinion), is there such a
> big problem with liver?
>
> Adamantius
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  Edouard Halidai  (Daniel Myers)
  I BELIEVE! http://www.bookofrefreshments.com
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