Salt-Fish Without the Salt-Fish
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- liver (of hare, kid, lamb, or chicken)
- pepper
- liquamen (Roman fermented fish sauce)
- salt
- oil
- green oil (oleum viride)
Instructions
- Cook the liver (hare, kid, lamb or chicken) and grind it.
- Season with pepper, or liquamen, or salt, and add oil.
- If you like, shape it into a fish in a mould; pour green oil over the top.