36. Vinegar Which is Marinated Liver
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "36. Vinegar Which is Marinated 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:

36. Vinegar Which is Marinated Liver. You will take onions, and cut them very small, like fingers. And fry them gently with fatty bacon. And then take the liver of a kid, or a lamb, or a goat and cut them into slices the size of a half walnut; and fry it gently with the onion until the liver loses its color. Then take a crustless piece of toasted bread soaked in white vinegar. And grind it well. And thin it with sweet white wine. And then strain it through a woolen cloth. And then cast it over the onion and the liver, all together in the casserole, and cast in ground cinnamon, and cook until it is well-thickened; and when it is cooked, prepare dishes.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[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]

vinegar
liver
onions
pork
kid
sheep
goat
walnuts
bread
wine
cinnamon


[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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:36>. Accessed on October 20, 2019, 1:30 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact