Liver OxyrhynchusOrigin: Roman Period: Traditional |
Original RecipeLiver Oxyrhynchus (from the Oxyrhynchus Cook Book)Oxyrhynchus is an ancient town on the banks of a Nile tributary some 160km south-southwest of Cairo. In ancient Egyptian times the town was known as Per-Medjed, though it did not become an important area until after the conquest of Egypt by Alexander the Great in 332 BC. It was then re-established as a Greek town, called Oxyrhynchon Polis ("town of the sharp-nosed fish"). For the past century, the area around Oxyrhynchus has been continually excavated, yielding an enormous collection of papyrus texts from the Greek and Roman periods of Egyptian history. Among the texts discovered at Oxyrhynchus a number of recipe texts and the recipe given below is derived from one of these. TranslationCut up good liver, marinate in oil with salt, coriander, thyme, silphium, opos, vinegar; grill on a spit at high temperature; serve. Modern RedactionIngredients:
250g lamb or calf's liver, sliced Method:In a blender purée the coriander leaves and fresh thyme with the olive oil, asafoetida and a pinch of salt until a smooth paste is formed. Meanwhile season the flour with salt and pepper. Place about a third of the mariande on the livers, coat well and leave for an hour in the fridge. Then heat some olive oil in a pan, remove the excess mariande from the livers and roll them in the seasoned flour. Cook the liver at a high heat for about two minutes a side. Place the liver on the serving plates and spoon some of the remaining coriander purée spooned over them. |
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Other recipes with liver as a primary ingredient Fagato Alla Veneziana Bayerische Leberknoedelsuppe Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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