Tetrapus — The Quadruped, Four-legged animals Thalassa — The Sea, Sea-food Foods[ edit ] The foods described in the book are useful for reconstructing the dietary habits of the ancient world around the Mediterranean Basin. But the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time e. A sample recipe from Apicius 8. Hot kid or lamb stew.

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Si tratta di una raccolta di Lettura per la parola del mese di ottobre cucina. Si tratta di una raccolta di ricette e consigli tradizionali sulla preparazione e sul mantenimento delle pietanze, le quali sono suddivise in base alla loro tipologia in dieci libri, dagli ortaggi alle vivande prelibate. In the following winter I resumed work alone.

Had she lived to see the final result it would certainly contain fewer faults. The latter were, according to Pliny, Nat Hist. Most highly praised by the Romans were the Megarean bulbs.

The bulbs vary in size, shape, bitterness, and colour. They grew wild, but they were also cultivated. They were considered a very powerful aphrodisiac.

Pliny, Nat. Make in the following way. Chop all this, apart from the fig-peckers, carefully When the crane is cooked wrap it in a warm cloth and pull its head: it will come off with the sinews, so that only the meat and the bones remain. Take the snails, clean with a sponge, remove the membrane so that they may come out [of their shells].

Put in a vessel [with the snails] milk and salt for one day, for the following days add only milk, and clean away the excrements every hour. When the snails are fattened to the point that they cannot get back their shells fry them in oil. Serve with oenogarum. In a similar way they can be fed on meat. Add 12 pints old wine, either from Aminoea or mixed white wine, mix well. Then pour it into a vessel treated with pitch, and seal. If you wish to prepare more sea-water make it according to the proportions given above.

Bone carefully from the gullet, so that it becomes like a sack, and empty the intestines competely by blowing into them from the head, so that the excrement will be emptied through the back passage. Wash carefully and fill with water, and an admixture of liquamen. Sew up the animal at the shoulders, and put it in the oven Mince liver and lights of the hare with its blood.

Put in a saucepan liquamen and oil stock. Finely chop leek and coriander and add liver and lights. Boil the peas, When the froth has been skimmed off chop leek and coriander, put into the saucepan, and bring to the boil.

Take very small cuttlefish with their ink an dlet then cook like this [i. Add oil, liquamen, and wine and a bouquet of leek and coriander. Let it cook. When cooked pound pepper, lovage, origan, and a little caraway, moisten with some of the broth from the cuttlefish, blend with wine and passum. Chop the cuttlefish finely and add to the peas Prepare the kid, bone, remove the entrails, including the stomach, wash.

Put in a mortar pepper, lovage, asafoetida root, two bay-berries, a little pytherum, two or three brains; pound all this, add liquamen, season with salt. Strain 2 pints of milk and 2 tablespoonfuls of honey over the contents of the mortar. Stuff the guts with this mixture, and arrange them on the head of the kid in a circle.

Cover with sausage-skin or paper, bind together, and place the kid in a saucepan or a shallow pan, adding liquamen, oil and wine. Half-way through the cooking-liquor.

Add a little defrutum; mix well. Empty into the saucepan. When it is done remove paper and binding material, thicken the sauce with cornflour, and serve.


Cooking and Dining in Imperial Rome (Annotated)

Four grain grinders to the right. The method of operating these mills is shown in the sketch of the slaves operating a hand-mill. These mills were larger and were driven by donkeys attached to beams stuck in the square holes. The bake house is to the left, with running water to the right of the entrance to the oven. The oven itself was constructed ingeniously with a view of saving fuel and greatest efficiency. The one close to the bowl holds in its bill a stout wire which is loosely fastened around the neck of the bowl, the two ends being interlocked. This allows the bowl to tilt sufficiently to hold its full contents when retired from the narrow opening of the amphora.


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Cookery and Dining in Imperial Rome


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