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    Liver marinade from Ancient Rome

    The Kitchen
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    • herayclitusH
      herayclitus
      last edited by

      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.

      Oj_simpsonO donovanD bradB 3 Replies Last reply Reply Quote 0
      • Oj_simpsonO
        Oj_simpson @herayclitus
        last edited by

        @herayclitus this is awesome i am going to try this weekend. more peaty ancient roman recipes please

        1 Reply Last reply Reply Quote 0
        • donovanD
          donovan @herayclitus
          last edited by

          @herayclitus sounds very tasty. Only way I’ve gotten liver down is through liverwurst, which i love.

          1 Reply Last reply Reply Quote 0
          • bradB
            brad @herayclitus
            last edited by

            @herayclitus This recipe is both Lindy and Peaty. Bravo.

            1 Reply Last reply Reply Quote 0
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