16. Von einem gerihte von lebern (Of a dish of liver)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "16. Von einem gerihte von lebern (Of a dish of liver)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

16. Von einem gerihte von lebern (Of a dish of liver). Man sol nemen ein lebern und herte eyer. die sol man stozzen in eime mörser. und daz sol man mengen mit luterm tranke oder mit wine oder mit ezzige und sol ez malen in einer senfmülen und nem zwiboln. die solt du syden mit smaltze oder mit öle. daz sol man giezzen über vische oder über wiltpret. Noch dirre wise mahtu vil anders dingez machen.

One should take a liver (presumably cooked) and hard eggs. One should pound them in a mortar. And one should mix that with claret or with wine or with vinegar and should grind it in a mustard mill and take onions, which you should cook with fat or with oil. One should pour that over fish or over wild meat. In this same way, you may make many other things.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

liver
wine
eggs
vinegar
mustard
onions
oil
fish


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:17>. Accessed on March 29, 2024, 7:02 am.