SC - Bulgy tomato cans
LYN M PARKINSON
allilyn at juno.com
Wed Sep 2 23:13:59 PDT 1998
While regailing my husband with the saga of the Phantom Apician Fried
Chicken, I finally found the recipe in Flower and Rosenbaum and was
reading it off. Quoth he, "If liquamen is a soy sauce analog (Cariadoc
and Charles Perry reference), that sounds more like teriyaki chicken".
"No no," quoth I, "teriyaki is sweet as well as salty." So I puddled on
thru some more and find a sweetener! He was right!
Phlip wanted the latin. Here is Apicius 250 from the Flower & Rosenbaum
text and their translation.
F&B, p.164, #12 (Vehling #250(?))
Pullum Frontonianum: pullum praedura, condies liquamine oelo mixto, cui
mittis fasciculum anethi, porri, satureiae et coriandri viridis, et
coques. ubi coctus furit, levabis eum, in lance defrito perunges, piper
aspargis et inferes.
Chicken a la Fronto. Brown the chicken, put in a mixture of liquamen and
oil to which you add a bouquet of dill, leek, savory, and green
coriander; and braise. When it is done take it out, place on a
serving-dish, sprinkle generously with defrutum, powder with pepper, and
serve.
Notes in the introduction (pp. 22-24) identify liquamen as "garum", but
state that the term "liquamen" is used almost exclusively in the Mss.
They describe the short method of liquamen production which they used
(very general, no quantities). "Defrutum" is a sweet, reduced wine
preparation... F&B say they make theirs (p. 24-25) from tinned
grape-juice, reduced to 1/3 of its volume. The effect is "an excellent
flavor and a very pleasant slight sweetness."
The two sauces for ostrich:
p. 151 #1 In struthione elixo: piper, mentam, cuminum assum, apii semen,
dactylos vel caryotas, mel, acetum, passum, liquamen et oleum modice, et
in caccabo facies ut bulliat. amulo obligas, et sic partes struthionis in
lance perfundis, et desuper piper aspargis. si autem in condituram
coquere volueris, alicam addis.
Sauce for boiled ostrich. Take pepper, mint, grilled cumin, celery-seed,
dates or Jericho dates, honey, vinegar, passum, liquamen, and a little
oil, and bring to the boil in a saucepan. Thicken with cornflour and
pour this sauce over the pieces of ostrich in the serving-dish, and
sprinkle with pepper. But if you wish to cook the ostrich in the sauce
add spelt-grits.
p. 151 #2 Aliter <in> struthione elixo: piper, ligusticum, thymum aut
satureiam, mel, sinape, acetum, liquamen et oleum.
Another sauce for boiled ostrich. Pepper, lovage, thyme or savory,
honey, mustard, vinegar, liquamen and oil.
"Passum" is another cooking-wine preparation, used to sweeten (p. 25-26).
Very sweet, apparently. Their make-do is "a very sweet Spanish wine"
which is sweet enough, but not really the right/original flavor.
Much too late!
Have fun,
Chimene & Gerek (who was right!, 8-))
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