[Sca-cooks] some liver and other offal recipes

[Ana Valdés]

They are grilled in a round, as the intestines are, and you cut it in
pieces. They are served with the meat, the sausages and the other parts of
the cow or calf, like as spleen, a real delicacy.
In South America can't be period since the cattle come to the continent in
the late 1500. beginning of the 17 century
Ana



On Mon, Jan 31, 2011 at 4:14 AM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Ana commented:
> <<< I came back from a month in Montevideo, my old hometown. We ate calf
> intestine, really stunning good, it's eaten as a part of the "parrillada"
> or
> barbecue. >>>
>
> Interesting. I can buy sausage meat here, which is the sausage without the
> container. This idea of eating the container without the sausage meat is
> new, though. :-)
>
> How were these served? As a pile of rings? Like you sometimes see with
> calamari? Or was this cut into strips? or what?  By itself, it sounds thin,
> filmy and insubstantial. Or was this as pieces mixed in with other pieces of
> meat?
>
> This likely goes back to period, but do we have any mention of it or
> recipes?
>
> Thanks,
>  Stefan
>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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