SC - Roman armies and roman roasts

[Michael F. Gunter]

> 
> OTOH, regarding the Roman meat recipe. Beef was rarely consumed by Roman
> citizens as opposed to and other animals. My interpretation of this recipe
> would be to simply rub salt over the roast. Bake it until it was tender and
> the fat crisped and brown and serve it with honey as a sauce much as we do
> chicken nibbles today. At the most I would simply brush a layer of honey over
> the outside of the roast during the last 15 minutes of cooking.  Another
> interpretation could be that is is roasted on a bed of salt wich is not an
> unusual way of roasting meats either. But I can't see the justification for
> poking the roast full of holes and literally drowning it in salt, at least
> there is no justification for doing so indicated in the recipe, IMO. Read as a
> simple salt rubbed roast with honey as a sauce, it would certainly be fit for
> a noble table then or now.
> 
> Ras (who thinks we oftentimes see complexity where simplicity is evident)

That was my interpertation of this dish as well. I thought it was a simple
roast with honey on the side. The other versions of it sound wonderful but
I wouldn't serve it that way if I were doing it as an authentic Roman meal.

I bet it would go nice with lamb or goat.

Yours,

Gunthar

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