Liver marinade from Ancient Rome
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I find liver very unpalatable, and just soaking it in milk didn't help. I found this Ancient Roman recipe for a marinade of milk, egg yolks, and mead, and it's the best way of preparing liver I've tried so far.
"Make a mixture of water, mead, eggs, and milk, in which thoroughly soak the sliced liver. Stew the liver in a wine sauce, sprinkle with pepper, and serve."
(From Apicius De Re Coquinaria)Instead I like to fry mine in butter with garlic and onion, and I serve with cream mushroom soup and mashpotato.
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@herayclitus this is awesome i am going to try this weekend. more peaty ancient roman recipes please
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@herayclitus sounds very tasty. Only way I’ve gotten liver down is through liverwurst, which i love.
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@herayclitus This recipe is both Lindy and Peaty. Bravo.
