Kid or Lamb Livers
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- kid or lamb liver
- hydromel (honey-water)
- eggs
- milk
- oenogarum (oil-and-liquamen sauce)
- pepper
Instructions
- Make honey-water; mix in eggs and some milk.
- Let the sliced livers soak it up.
- Cook in oenogarum, sprinkle with pepper, and serve.