SC - Fried Chicken in Apicius???
Phil & Susan Troy
troy at asan.com
Thu Aug 6 05:08:36 PDT 1998
Korrin S DaArdain wrote:
> >Can anyone provide a name for the recipe [a fried chicken recipe in
> Apicius], 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?
> 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.
Yes, this is the recipe that seems to come closest to fried chicken, and it's
actually a stew. The chicken is browned and then braised until done in a
minimum of nine ounces of liquid (per the redaction below) not in the oven,
according to the bare translation I have by Flower and Rosenbaum (we don' need
no steenking redactions!), but over a heat source, presumably on the stove.
I was just wondering if the recipe had been substantially reworked, which
sometimes greatly changes the character of the dish until it is barely
recognizable. See, for instance, well, I _think_ it was the first edition of
"Pleyn Delit" that turned mortrews, a thick pottage of ground meat, into meat
loaf.By the way, the Liebstoeckl mentioned in the German text, and left
untranslated in English, is presumably lovage, a celery-ish plant commonly
found in Apician recipes.
Thanks for the reality check!
Adamantius
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 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.
______________________________________
Phil & Susan Troy
troy at asan.com
============================================================================
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