SC - Garum & Verjuice production sources?

[Rob Baldassano]

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As for the Garum, there are recipes documented in Rosenbaum & Flowers
translation of Apicius "The Roman Cookery Book", they include the
fermented version that was made in mass production and a quick version
you can make on your stove top in one afternoon. I no longer have a
copy of the book, it was lent to me a couple of years ago when I did a
course of Roman food at a feast,  and I have since returned it to its owner.

Euriol of Lothian

- ---
House Odla Horde
Society for Creative Anachronism, Inc (SCA), West Kingdom, Province of Southern Shores
http://www.best.com/~odla/
odla at best.com
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"Explicit Hoc Totum, Pro Christo da mihi Potum !!"


- -----Original Message-----
From:	Nick Sasso [SMTP:Njs at mccalla.com]
Sent:	Friday, August 07, 1998 2:07 PM
To:	sca-cooks at Ansteorra.ORG
Subject:	SC - Garum & Verjuice production sources?

I have found 1 source for directions on how to go about fermenting my
own fish goo (if I can find a home for it for the next month).

Can anyone direct me to recipe/directions for Verjuice and garum?  I
am looking to enter it in a competition in Feb, so I need to get going
this month or next.  THANKS.

niccolo difrancesco
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