Chopped Liver

For the chopped liver: he who has the charge of the chopped liver should take kids' livers-and if there are not enough of those of kids use those of veal-and clean and wash them very well, then put them to cook well and properly; and, being cooked, let him take them out onto fair and clean boards and, being drained, chop them very fine and, being well chopped, let him arrange that he has fair lard well and properly melted in fair and clean pans, then put in to fry the said chopped liver and sauté it well and properly. And then arrange that he has a great deal of eggs and break them into fair dishes and beat them all together; and put in spices, that is white ginger, grains of paradise, saffron, and salt in good proportion, then put all of this gently into the said pans with the said liver which is being fried while continually stirring and mixing with a good spoon in the pans until it is well cooked and dried out and beginning to brown. And then when this comes to the sideboard arrange the aforesaid heads [reference to preceding recipe in the original] on fair serving dishes, and on each dish next to the heads put and arrange the aforesaid chopped liver.

1/2 lb calf liver
2 T lard
3 eggs
1/4 t ginger
1/4 t grains of paradise
8 threads saffron, ground
1/4 t salt

Simmer liver for about 5 minutes, drain, then chop very fine. Beat the eggs, add spices. Melt the lard, add liver and eggs, stir constantly until cooked.