SC - Fried Chicken in Apicius???
Korrin S DaArdain
korrin.daardain at juno.com
Wed Aug 5 23:44:22 PDT 1998
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
_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list