[Sca-cooks] some liver and other offal recipes

[Ian Kusz]

Didn't I go to school with Janete de Cabrito?

On Sun, Jan 30, 2011 at 1:27 PM, Donna Green <donnaegreen at yahoo.com> wrote:

>
> I made lamb stew with liver sauce (See Brighid's translation below) from
> Nola for the potluck at the Crosston Ball yesterday. It was well received.
> It also finally used up the lamb liver that has been sitting in my freezer
> for awhile.
>
> Juana Isabella
> West
>
> 22. Pottage Of Marinated Kid Which Is Called Janete Of Kid
> Potaje De Cabrito Adobado Que Se Dice Janete De Cabrito
> Take a forequarter of kid and cook it in a pot, and after it is cooked take
> it out, and cut it into pieces as big as a walnut; and take fatty bacon, and
> gently fry [the kid] with it and with a little bit of onion; then take
> toasted almonds and grind them in a mortar with a piece of kid's liver
> roasted on the coals and with a crustless piece of bread soaked in white
> vinegar; and all of this should be ground together with a pair of egg yolks
> for each dish; and after it is all well-ground, blend it with good broth.
> And then strain it through a woolen cloth; and when it has been strained,
> put it in the pot where it must cook. And cast in all fine spices; and put
> the kid in the pot together with the sauce. And cook it, and when it is
> cooked, cast a little cut-up parsley in the pot, and sugar, and make it in
> such a manner that it tastes a little of vinegar; and cast on it the
> pot-grease from the first cooking of the kid, and cast on enough.
>
>
>
>
>
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-- 
Ian of Oertha