Garozi from Mediterranean Seafood by Alan Davidson
Fatty autumn mackerels are the ones to use. Remove their livers carefully and wash them free of any trace of blood. Then place them in a jar, in layers, salting each layer thoroughly. (Allow 8 to 1...
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Cooking tools:
- Mason jar
- Kitchen scale
- Cheesecloth
Ingredients
- liver
- muslin
- cod-liver oil
- livers
- cod liver oil
- peanuts
- beer
- butter
- lemon juice
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