Caul-Wrapped Liver Forcemeats
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- pig liver
- pepper
- rue
- liquamen (Roman fermented fish sauce)
- caul
- bay leaves
Instructions
- Roast pig liver and remove its membrane.
- Pound pepper, rue, and liquamen, then add the liver and pound and mix together.
- Sew the mixture into caul (omentum) and wrap each in bay leaves.
- Hang in the smoke as long as you like.
- When you want to eat, take it from the smoke and roast again.