Marinated Liver

Liver and all kinds of offal were considered a great luxury in the Roman world and this is not surprising given its rarity in relation to the quantity of meat on a carcass and the fact that some offal must be used fresh. Here, liver is marinated in a combination of fish sauce, bay berries and lovage, then wrapped in caul. Bay berries add the flavour of the bay leaf in a form that can be ground and consumed. The caul gives the liver added moisture while it is cooking and the finished item is