SC - Kids and feasts

[Kiriel & Chris]

On Wed, 05 Aug 1998 17:14:39 -0400 Phil & Susan Troy <troy at asan.com>
writes:
>Hullo, the list!
>
>Today, for the second time in the last week or so, I have heard a
>reference made to a fried chicken recipe in Apicius. The trouble is, I
>can't seem to find such a recipe in Apicius.
>
>Can anyone provide a name for the recipe, or maybe info indicating 
>this is somebody's loose secondary interpetation of a boiled or braised
>chicken recipe from Apicius (there are several), or what?
>
>Deeply confused in Østgardr, East Kingdom
>
>Adamantius
>--
>______________________________________
>Phil & Susan Troy
>troy at asan.com

I don't know if this is what you are looking for but a search of my
recipe collection for "Apicius" turned up the following recipes for
chicken.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Pullum Frontonianum (Chicken a la Fronto)
	(Apic. 6, 9, 13) From an old Roman cookbook: Marcus Gavius
Apicius: De Re Coquinaria. The book I have is edited and translated from
Latin to German by Robert Maier. Posted and translated from German to
English by Micaela Pantke (hz225wu at unidui.uni-duisburg.de)
	1 fresh chicken (approx. 1-1.5kg)
	100ml oil	200ml Liquamen (A salty fish sauce), or 200ml
wine + 2 tsp. salt
	1 branch of leek
	fresh dill to taste
	Saturei (Savory) to taste
	coriander to taste
	pepper to taste
	a little bit of Defritum (A thick fig syrup, or a thick condensed
grape juice)
	Start to fry chicken and season with a mixture of Liquamen and
oil, together with bunches of dill, leek, Saturei and fresh coriander.
Then cook approximately 1 hour with 220 deg C in the oven. When the
chicken is done, moisten a plate with Defritum, put chicken on it,
sprinkle pepper on it, and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Pullus Fusilis (Chicken With Liquid Filling)
	(Apic. 6, 9, 15) From an old Roman cookbook: Marcus Gavius
Apicius: De Re Coquinaria. The book I have is edited and translated from
Latin to German by Robert Maier. Posted and translated from German to
English by Micaela Pantke (hz225wu at unidui.uni-duisburg.de)
	1 fresh chicken (approx. 1-1.5kg)
	300g minced meat (half beef, half pork)
	100g groats (of oat)
	2 eggs
	250ml white wine
	1 TB oil
	1 TB Liebstoeckl (A kind of celery)
	1/4 tsp. ground ginger
	1/4 tsp. ground pepper
	1 tsp. green peppercorns
	50g stone-pine kernels
	Liquamen (A salty fish sauce) or salt to taste
	Ground pepper, Liebstoeckl, ginger, minced meat and cooked
groats. Add eggs and mix until you have a smooth mass. Season with
Liquamen, add oil, whole peppercorns and stone-pine kernels. Fill this
dough into the chicken. Cook approximately 1 hour with 220 deg C in the
oven.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir.
Korrin.DaArdain at Juno.com
http://www.geocities.com/NapaValley/Vineyard/1709

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