[Sca-cooks] some liver and other offal recipes

[Sam Wallace]

I particularly enjoy the fried calf liver from Lancelot de Casteau's
Ouverture de cuisine.

Fried calf liver.
Cut the liver into slices, & coat them with white flour, & fry them in
black butter, & put therein pepper & orange juice.

Given the audience and location, I use sour orange juice when making
this, but it sweetens up when it hits the hot pan. I put enough pepper
in to brighten the orange juice, but not really to be tasted as a
particulary strong pepper taste. Obviously, the liver should be
tender, not over-cooked. There are two liver recipes which also use
orange juice, but with otherwise different ingredients, on the
Florilegium.

Guillaume