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21 A liver Dish

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

21 A liver dish. Then take a liver from a lamb and cut it into little pieces the size of a calf's sweetbreads and wrap around each piece a small lamb's caul and stick it onto a spit and roast it like small spitted birds on a grill.


Recipes with similar titles:

The liver (Das Kochbuch des Meisters Eberhard)

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