▁to ▁g astr onom es ▁outside ▁the ▁Jewish ▁community , ▁who ▁could ▁buy ▁in ▁the ▁local ▁Jewish ▁gh etto ▁of ▁their ▁cities . ▁In ▁ 1 5 7 0 , ▁Bart ol ome o ▁Sc app i , ▁chef ▁de ▁cu is ine ▁to ▁Pope ▁P ius ▁V , ▁published ▁his ▁cook book ▁Opera , ▁where in ▁he ▁writes ▁that ▁" the ▁li ver ▁of ▁[ a ] ▁domestic ▁go ose ▁raised ▁by ▁the ▁Jews ▁is ▁of ▁extreme ▁size ▁and ▁we igh s ▁[ between ] ▁two ▁and ▁three ▁pounds ". ▁In ▁ 1 5 8 1 , ▁Marx ▁R ump olt ▁of ▁Main z , ▁chef ▁to ▁several ▁German ▁nobles , ▁published ▁the ▁massive ▁cook book ▁Ein ▁Neu ▁Koch buch , ▁describing ▁that ▁the ▁Jews ▁of ▁Boh emia ▁produced ▁li vers ▁we igh ing ▁more ▁than ▁three ▁pounds ; ▁he ▁lists ▁reci pes ▁for ▁it — including ▁one ▁for ▁go ose ▁li ver ▁m ous se . ▁J ános ▁K es ze i , ▁chef ▁to ▁the ▁court ▁of ▁Michael ▁Ap af i , ▁the ▁prince ▁of ▁Trans ylvan ia , ▁included ▁fo ie ▁gr as ▁reci pes ▁in ▁his ▁ 1 6 8 0 ▁cook book ▁A ▁New ▁Book ▁About ▁Cook ing , ▁instruct ing ▁cook s ▁to ▁" en velop ▁the ▁go ose ▁li ver ▁in ▁a ▁cal f ' s ▁thin ▁skin , ▁b ake ▁it ▁and ▁prepare ▁[ a ] ▁green ▁or ▁[ a ] ▁brown ▁sau ce ▁to ▁accomp any ▁it . ▁I ▁used ▁go ose ▁li