36. Vinegar Which is Marinated Liver
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by [name]

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


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:36>. Accessed on May 25, 2020, 9:47 am.

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