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Recipe for Fried liver
(Ficatum Porcinum)

from Anthimus: On Foods

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Roman Cookery: Ancient Recipes for Modern Kitchens

Ficatum refers to a liver fattened on figs. Athletes in the ancient world used figs as a way of gaining muscle, so it is not surprising that this fruit was fed to animals to help them put on weight.

AFAIK, this recipe comes from Grant and was inserted by original site author (have I not said to buy these author's books? Please do so and support them.... Hopefully, will not get a nasty letter about this)...

Original recipe:

Translation: Cut it up carefully, place on a metal gridiron with broad rods and baste either with olive oil or with fat. It is grilled like this over fione charcoal so tha tit is cooked, and people eat it while still hot, but underdone, with olive oil, salt and chopped coriander sprinkled on top.


  • 250g/½lb lamb's or calf's liver (sliced)
  • 60 g/2 oz white flour
  • A handful of fresh coriander
  • Olive oil
  • Salt


  • Puree the coriander leaves in a blender with 2 tablespoons of olive oil and a pinch of salt until you have a smooth paste.
  • Pour two tablespoons of olive oil into a frying pan. Roll the slices of liver in the flour and fry over a high heat for 2 minutes on each side.
  • Serve each slice of liver with a spoonful of the coriander puree.
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