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

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
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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]

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


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Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <>. Accessed on May 31, 2020, 4:09 am.

Searchable index of "Das Kochbuch des Meisters Eberhard". Medieval Cookery.
  <>. Accessed on May 31, 2020, 4:09 am.

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