Ingredients
1/2 lb chicken livers
3/4 cup olive oil
1 salt and pepper
Directions
1) Heat 1/4 cup of the olive oil in a frying pan and gently saute
the chicken livers for 10 minutes, turning occasionally, until cooked
through.
2) Remove the cooked livers, place in a mixing bowl, and mash well
with a fork (or use a blender). Add another 1/4 cup of the oil, salt
and pepper to taste, and mix well with the liver.
3) Place the chopped liver in a serving dish and shape it into the
likeness of a fish. Pour the remaining 1/4 cup oil on top of the
fish. Serve. NOTE: Liquamen (recipe posted earlier) may be used in
addition to or in place of the salt. Apicius' recipe calls for a fish
mold; if you have a fish-shaped gelatin mold, you could not be more
authentic. If it is a large one, however, you may have to double the
recipe.
Servings: 6 servings
Chopped Liver (Sulsum Sine Sulso) Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Food historians have found proof that recipes existed back into the distant past, at least as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these early cookbooks were just very simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius created a few documents detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he describes how the Roman chefs used a wide range of herbs, including some that we all recognise like thyme, rue and dill. Continuing our culinary historical journey, we have a couple of cookery books dating from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is popular today, but instead descriptions of the types of meals cooked for the upper classes of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including coriander, basil and rosemary. The introduction of these new tastes prompted a surge in manuscripts on cooking, many of which are kept safe in academic collections. When we get to the 20th century, cooking publications are highly popular mostly due to increased literacy, more leisure time and disposable income. |
We hope you enjoy this Chopped Liver (Sulsum Sine Sulso) recipe.
