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77 A liver tart


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

77 A liver tart. Take liver from a calf or a lamb, cook it until it becomes soft, take rich meat broth, chop the liver small and put salt, ginger and pepper in it and let it bake.

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