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Friday, July 19, 2013

COPROFAGÍA WITH 15TH CENTURY RECIPE FOR MARINATED LIVER

Goat's Liver
Photo by: Lord-Williams
to eat garbage, food of little value, entails, excretions, etc. People have had to eat revolting things for survival. During the Middle Ages, different menus were prepared according to the class of the individuals. Peasants, for example, were given coarse bread with a slab of lard. There was class system for slaves. A highly regarded slave in Cordoba was rewarded with liver while a middle class servant was not fed so well. Meat was saved for the aristocrats especially the lords to make them strong for warfare.  Spaniards had a crusade of their own fighting Muslims to “reconquer” their lands on the peninsula and also fought against each other for land and titles. [Castro. Alimentación. 1996:208]

VINEGAR WHICH IS MARINATED LIVER ADAPTED FROM NOLA’S xx-5 VINAGRE QUE ES HIGADO ADOBADO
For 4 persons

Frying Diced Bacon
Photo by: Lord-Williams 
Ingredients

1 lb goat liver
½ c milk
5 oz bacon diced
¼  olive oil
2 onions diced
salt to taste
2 slices of bread
¼ c vinegar
1 c sweet white wine

Garnish:
Freshly ground cinnamon

Preparation

What is Garbage for Some is Heavenly for Others
Photo by: Lord-Williams
Soak liver in milk ½ hour or more. When finished, wash well in water and cut into pieces the size of a walnut.  Salt to taste.

Sautee bacon in a frying pan with olive oil and remove when cooked. In the same frying pan add the onions.  When half cooked, add the liver. Once all is sautéed, drain off excess grease and add bread that has soaked in vinegar, mashed in a mortar and tempered with wine.  Cook until the sauce thickens. If the sauce becomes too thick add a little water.


Add the remaining ingredients. Cook until heated through. Sprinkle cinnamon over the dish and serve.

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