Roast chicken is a typical Sunday dish, prepared with four onions, a couple of bulbs of garlic and a few wild mushrooms, whatever is in season at the time. The countrywomen’s mantellina or apron is the term given to the lacy membrane covering the pig’s liver. It is used to make the meatballs which go so well with the dish. If the wild mushrooms are fresh, they can be added directly to the roasting pan; if they are salted, they should be soaked in water for a few hours and sautéed for a couple of minutes. In spring, replace the salted mushrooms with múrgoles (morels), cama-secs or moixernons (varieties of fairy-ring mushrooms).