Skilpadjies

Skilpadjies is a traditional South African meal, known under other names such as "muise", "vlermuise" and "pofadder".

The dish is lamb's liver wrapped in "Netvet" (caul fat), which is the fatty membrane that surrounds the kidneys. Most cooks mince the liver, add coriander, chopped onion, salt and Worcestershire sauce then wrap balls of this mixture with the Netvet and secure with a toothpick. The balls are approximately 80mm in diameter.These are normally cooked over an open charcoal fire and ready when the fat is crisp.

Dishes such as skilpadjies had already been made by the ancient Romans [cite book
last= Flower
first= Barbara
authorlink=
coauthors= Rosenbaum
title= The Roman Cookery Book; A Critical translation of The Art of Cooking by Apicius
year= 1958
publisher= Peter Nevil LTD
location= London & New York
isbn=] and the German recipe for calf's liver in caul fat appears in the book "Das Buoch von guoter Spise" [cite book
last= Van Winter
first= Johanna
authorlink=
coauthors=
title= Van Soeter Cokene. Recepten uit de romeinse en middeleeuwse keuken
year= 1976
publisher= Haarlem/Bussum
location=
isbn= ] .

The names "skilpadjie" (tortoise), "muise" (mice), "vlermuise" (bats) and "pofadder" (puff adder) reflect its appearance.