Fried calf liver
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "Fried calf 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:

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



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]

A dish made from the liver of a calf. Take the liver of a calf and chop it finely, and add fresh bacon and raisins. Place a net in front of you and slather it with egg yolk, then take the liver and fold the net over it and tie it together well. Place it on a griddle and let it roast, cover it half with egg yolks that are red, and afterwards (cover it) on the other side with green yolks and parsley, and do not oversalt it.

Item ein essenn vonn einer lebernn eins kalbs. Nym ein lebernn von einem kalb vnd hack sie clein vnd würcz sie wol vnd nym dann einen hewrigenn speck vnd weinperr vnd leg das necz furr dich vnd bestreich es wol mit totternn vnd nym dann die lebernn vnd slach ein necz dar überr vnd verspeil das wol vnd leg sie auff ein rost vnd laß sie pratenn vnd beslach sie halb mit totternn, die rot sein, darnach an der andernn seittenn mit grunen tottern vnd peterlein vnd versalcz es nit. [Das Kochbuch des Meisters Eberhard]

[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]

calf
liver
flour
butter
pepper
oranges


[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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:5>. Accessed on October 16, 2019, 6:15 am.

Searchable index of "Das Kochbuch des Meisters Eberhard". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:8>. Accessed on October 16, 2019, 6:15 am.




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