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SALSUM SINE SALSO (Liver’s fish)

SALSUM SINE SALSO (Liver’s fish)

(Apic. 9,10 ,10) Ingredients:

  • 250 gr. mixed livers (chicken, hare, lamb)
  • ½ tsp ground pepper
  • Salt
  • Oil

Cook the mixed livers in a little bit of water or broth. Drip and whip, adding pepper, salt and oil until You obtain the desired thickness. Press into an oily fish-shape mould. If it should be preserved for a long while, cook in oven, 110°C, for 30 minutes. Keep in the fridge. Sprinkle with virgin oil before serve.

Archives of the ancient Recipes of Pompeii