[Sca-cooks] some liver and other offal recipes

Antonia dama.antonia at gmail.com
Thu Jan 27 23:25:29 PST 2011


On 28/01/2011 7:53 p.m., Stefan li Rous wrote:
> Antonia di Benedetto Calvo said:
> <<<  Ok, fair enough... I have seen chicken liver at a feast, and I would
> certainly consider chicken or duck liver if I saw a good recipe.  I
> wouldn't rule out any kind of offal at the outset, but since I'm not
> familiar with all of it, there would have to be some advance
> recipe/deliciosity testing.>>>
>
> Perhaps some of the recipes we've discussed in the past might be of interest?
>
> liver-msg (46K) 1/15/08 Medieval cooking of liver. Recipes.
> http://www.florilegium.org/files/FOOD-MEATS/liver-msg.html

Actually, there's at least one recipe for tomacelle (liver rissoles) in 
there that I think would be just super for a cold plate, but I can't get 
cauls for love nor money :-(
> (My apologies if this is a case of the following: "I find that all too
> often very useful discussions on this and other lists get entirely
> derailed because someone pulls a single, generalized comment out of a
> very reasonable post and makes it a subject for argument.  You seem to
> do this on this list a lot.  I'm not a mind reader, but it appears
> that you do this specifically for the purpose of finding opportunities
> to promote your collection of articles." ) Any comments appreciated.
>


Yeah, whatever... I like to be reminded how much stuff is in the 
Florilegium.

--
Antonia di Benedetto Calvo
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