from : De re coquinaria ....( Of Culinary Matters ) Author... M.G Apicius
SAUCE
Pepper , lovage , parsley , dry mint , fennel, blossoms moistened with wine ; add roasted nuts from Pontus or almonds , a little honey , wine , vinegar , and broth to taste .
Put oil in a pot , and heat and stir the sauce , adding green celery seed , cat mint , carve the fowl and cover with the sauce .
FOWL
It was the practice to torture the animal before killing it as was thought to add to the flavour of the meat.
The fowl that was to be swathed in the sauce above would have been disjointed before being put out of its misery and cooked.
SAUCE
Pepper , lovage , parsley , dry mint , fennel, blossoms moistened with wine ; add roasted nuts from Pontus or almonds , a little honey , wine , vinegar , and broth to taste .
Put oil in a pot , and heat and stir the sauce , adding green celery seed , cat mint , carve the fowl and cover with the sauce .
FOWL
It was the practice to torture the animal before killing it as was thought to add to the flavour of the meat.
The fowl that was to be swathed in the sauce above would have been disjointed before being put out of its misery and cooked.
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