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125. Rorolas Of livers, Which Is A Fritter


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

125. Rorolas of Livers, Which is a Fritter. You must take livers of hens, or capons, or of kid, which is very good, and roast them in the coals. And then grind them in a mortar. And then, according to the quantity that they are, take as much toasted bread soaked in white vinegar which should be well watered-down, with a little fine rosewater, so that it will not be too strong. Then grind everything together with the livers; and for two livers put one egg in the mortar together with the bread and cheese; and the bread and cheese should be as much as the quantity of the all the livers. And grind everything together. And then take a little dried mint, and toast it a little so that it can be ground. And when it is ground, mix everything together in a mortar. And when it is well-mixed, take fine spice and cast in the quantity that seems [right] to you. Then take a frying pan and put in it lard, or pork grease without salt, and oil if you wish it to be very sweet, and set it on the fire. And when it boils, cast in a ladleful of said pottage. And fry it in this way, ladleful by ladleful. And when it is the color of gold, take it out of the frying pan because they are cooked. And when all the plates are prepared, cast upon them fine ground cinnamon, and sugar, if you wish, although it is not very necessary. But nothing by itself will harm the food. However, you must cast it with prudence.

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