[Sca-cooks] Roman Recipes (originals)

[kingstaste at mindspring.com]

CHOICE ROASTS (Roman Roast)–ASSATURÆ  [F&R AP]
"Assaturum simplicem: assam a furno salis plurimo conspersam cume mele
inferes."
"Plain roast: roast in the oven with plenty of salt sprinkled on, serve with
honey."

A DISH OF LITTLE FISH – PATINA DE PISCICULIS [v. AP 156]
TAKE RAISINS, PEPPER, LOVAGE, ORGANY, ONIONS, WINE, BROTH AND OIL, PLACE
THIS IN A PAN; AFTER THIS HAS COOKED ADD TO IT THE COOKED SMALL FISH, BIND
WITH ROUX AND SERVE.

ANOTHER CHICKEN [V. AP 236]
A LITTLE HONEY IS MIXED WITH BROTH; THE COOKED  [parboiled] CHICKEN IS
CLEANED [skin taken off, sinews, etc., removed] THE CARCASS DRIED WITH A
TOWEL, QUARTERED, THE PIECES IMMERSED IN BROTH SO THAT THE SAVOUR PENETRATES
TYHOROUGHLY.  FRY THE PIECES [in the pan] POUR OVER THEIR OWN GRAVY,
SPRINKLE WITH PEPPER, SERVE.

RAW SAUCE FOR BOILED CHICKEN – IN PULLO ELIXO IUS CRUDUM [V. AP. 235]
PUT IN THE MORTAR DILL SEED, DRY MINT, LASER ROOT, MOISTEN WITH VINEGAR, FIG
WINE, BROTH, A LITTLE MUSTARD, OIL AND REDUCED MUST, AND SERVE.  KNOWN AS
DILL CHICKEN.

BRAISED CUCUMBERS - Cucumeres (Roman Cookery: Ancient Recipes for Modern
Kitchens by Mark Grant)
'When scraped and cooked in olive oil, vinegar and honey, cucumbers are
without doubt more delicious'  [Pliny's "Natural History" (circa AD 23-79)]

APICIAN JELLY – SALACATTABIA APICIANA [V. AP 126]
PUT IN THE MORTAR CELERY SEED, DRY PENNYROYAL, DRY MINT, GINGER, FRESH
CORIANDER, SEEDLESS RAISINS, HONEY, VINEGAR, OIL, AND WINE; CRUSH IT
TOGETHER.  PLACE 2 PIECES OF  [cooked] CHICKEN, [cooked] SWEETBREADS OF CALF
OR LAMB, CHEESE, PIGNOLIA NUTS, CUCUMBERS, FINELY CHOPPED DRY ONIONS
[shallots] COVERING THE WHOLE WITH [jellified] BROTH.  BURY THE MOULD IN
SNOW UP TO THE RIM; [unmould] SPRINLKE [with the above dressing] AND SERVE.

OTHER SALACACCABIA – ALITER [V. AP 127]
HOLLOW OUT AN ALEXANDRINE LOAF OF BREAD, SOAK THE CRUMBS WITH POSCA [a
mixture of water, wine, vinegar or lemon juice] AND MAKE A PASTE OF IT.  PUT
IN THE MORTAR PEPPER, HONEY, MINT, GARLIC, FRESH CORIANDER, SALTED COW’S
CHEESE, WATER AND OIL.  WINE POURED OVER BEFORE SERVING.

CHOPPED OLIVE RELISH - EPITYRUM [Cato the Censor, On Agriculture 119]
How to make green, black or mixed olive relish:
Remove stones from green, black or mixed olives, then prepare as follows:
chop them and add oil, vinegar, coriander, cumin, fennel, rue, mint. Pot
them: the oil should cover them. Ready to use.

YOUNG CABBAGE SPROUTS, ANOTHER WAY – CYMAS ET CAULICULOS ALITER [V. AP 87,
89]
THE COOKED STALKS ARE PLACED IN A [baking] DISH; MOISTEN WITH STOCK AND PURE
OIL, SEASON WITH CUMIN, SPRINKLE WITH PEPPER, LEEKS, CUMIN, AND GREEN
CORIANDER CHOPPED UP.

MUSHROOMS - BOLETO FUNGOS  [V. AP 312 – 314]
SLICE THE MUSHROOM STEMS AND FINISH BY COVERING THEM WITH EGGS ADDING
PEPPER, LOVAGE, A LITTLE HONEY, BROTH AND OIL TO TASTE.

ANOTHER ASPARAGUS CUSTARD – ALIA PATINA DE ASPARAGIS [V. AP 133]
ASPARAGUS PIE IS MADE LIKE THIS PUT IN THE MORTAR ASPARAGUS TIPS CRUSH
PEPPER, LOVAGE, GREEN CORIANDER, SAVORY AND ONIONS; CRUSH, DILUTE WITH WINE,
BROTH AND OIL.  PUT THIS IN A WELL-GREASED PAN, AND, IF YOU LIKE, ADD WHILE
ON THE FIRE SOME BEATEN EGGS TO IT TO THICKEN IT, COOK AND SPRINKLE WITH
VERY FINE PEPPER.

PEAS A LA VITELLIUS – PISAM SIVE FABAM VITELLIANAM  [V. AP 193]
PEAS OR BEANS IN THE STYLE OF VITELLIUS PREPARE THUS: [the peas or beans]
ARE COOKED, WHEN CAREFULLY SKIMMED, ADD LEEKS, CORIANDER, AND MALLOW
FLOWERS: WHEN DONE, CRUSH PEPPER, LOVAGE, ORIGANY, AND FENNEL SEED MOISTENED
WITH BROTH [and put it] INTO A SAUCE PAN WITH WINE, ADDING OIL, HEAT
THOROUGHLY AND WHEN BOILING STIR WELL; PUT GREEN OIL ON TOP AND SERVE.

NUT CUSTARD TURN-OVER – PATINA VERSATILIS VICE DULCIS [V. AP 143]
PIGNOLIA NUTS, CHOPPED OR BROKEN NUTS ARE CLEANED AND ROASTED AND CRUSHED
WITH HONEY.  MIX IN PEPPER, BROTH, MILK, EGGS, A LITTLE HONEY AND OIL.