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Chopped liver

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

61. For the chopped liver: he who has the charge of the chopped liver should take kids' livers - and if there are not enough of those of kids use those of veal - and clean and wash them very well, then put them to cook well and properly; and, being cooked, let him take them out onto fair and clean boards and, being drained, chop them very fine and, being well chopped, let him arrange that he has fair lard well and properly melted in fair and clean frying pans, then put the said chopped liver in to fry and sauté it well and properly. And then arrange that he has a great deal of eggs and break them into fair dishes and beat them all together; and put in spices, that is white ginger, grains of paradise, saffron, and salt in good proportion, then put all of this gently into the said frying pans with the said liver which is being fried while continually stirring and mixing with a good spoon in the pans until it is well cooked and dried out and beginning to brown. And then when this comes to the sideboard arrange the aforesaid heads on fair serving dishes, and on each dish next to the heads put and arrange the aforesaid chopped liver.


Links to modern interpretations:

Medieval Cookery  

Chopped Liver
Daniel Myers
Medieval Cookery

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