Ancient Times

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Some recipes have been adapted for modern use.

Veal with Almond Curd Sauce

1/4 c roasted almonds
1 1/2 tsp cumin seed
1 1/2 tsp coriander seed
1/4 tsp salt
2 tsp ginger, finely shredded
1 or 2 garlic cloves
2 tsp honey
2 lbs veal scallops
2 tblsp oil or butter
1 medium onion, sliced
1 tblsp grated onion or lemon peel
2 cinnamon sticks
1/2 c vermouth or light veal stock
1 c light cream or whole milk yogurt

Grind almonds with cumin, coriander, salt, ginger, garlic, and honey in a blender, food processor, or mortar and pestle to form a paste, (If using a blender, add a few tablespoons of the vermouth or stock to facilitate blending.) In a large heavy skillet, brown veal scallops in oil or butter. Set aside. Brown onion in the same oil or butter. Add almond spice paste to browned onions and gently fry. Add water to keep from burning. Add grated peel, cinnamon sticks, and stock or wine and simmer for 10 minutes. Return veal to skillet and continue to simmer on low heat, about 15 minutes or until veal is cooked through. Add cream or yogurt and heat thoroughly. Do not allow to boil, as this will give an undesirable curdled texture to the sauce. Keep sauce at a simmer. Serving suggestions are hot whole wheat sourdough bread, basic barley, and a salad.
Recipe from: The Good Cook Cookbook by Goodman, Marcus ∓mp; Woolhandler

Basic Barley

1 c barley (hulled)
3 c water
pinch of salt

Rinse barley and place in medium saucepan with water and salt. Bring to a boil, then simmer for one hour undisturbed. Barley will expand to three times its dry volume. Serve with butter or gravy in place of rice.
Recipe from: The Good Cook Cookbook by Goodman, Marcus ∓mp; Woolhandler

Ova Sfongia Ex Lacte (Pancakes with Milk)

8 eggs
600ml milk
100ml oil
a little bit honey
a little bit ground pepper

Mix eggs, milk and oil until you have a pancake dough. Fry in a pan and serve topped with honey and a little pepper.

Sweet Roman Toast

white bread
olive oil or butter
liquid honey

Remove the crusts from the bread, and slice it. Dip in milk and sauté in olive oil or butter. Sprinkle honey on top and serve.
This recipe omits the egg customarily added with French toast, but is delicious nonetheless.
Recipe From: The Roman Cookery of Apicius by John Edwards

Roasted Truffles in Wine

1 c. veal stock
2 tsp olive oil
1/4 tsp ground pepper
1 tsp honey
1/2 c. white wine

Wash, season with salt, and brown truffles in the oven. Then slice and simmer for 5 minutes in a mixture of stock, olive oil, pepper, honey, and wine. Thicken the sauce with flour and serve. Alternatively, after browning the truffles. puncture them with a fork, then simmer 5 minutes in the sauce.
Recipe From: The Roman Cookery of Apicius by John Edwards

Basic Yogurt

Bring a quart of milk to a full boil.
Set it aside to cool to 115∓mp;degF. This feels warm to your wrist.
Stir a little of the milk into 2 tablespoons of plain yogurt, then stir the yogurt mixture into the warm milk. Pour into clean glass jars, cover, and put the jars into a kettle or roasting pan of warm water up to just below the jar tops.
Now it has to rest in a warm place, over a pilot light on top of the stove, inside a warm oven, or wrapped in towels for about 8 hours until the yogurt is custard-like, at which time it should be refrigerated. The longer it sits after this stage before being cooled, the more tart it becomes. Save 2 tablespoons for your next starter. (Continue with each batch until the yogurt becomes too thin. That's when you have to buy more commercial yogurt and start again.) Add honey or crushed fruit to eat as is or use in recipes.
Once you have a good supply of fresh yogurt, you can make your own pot cheese by allowing the whey to drain from the yogurt either in a cheesecloth-lined colander or in a paper coffee filter cone over a suitable strainer. Just prop the apparatus so it drains into the sink or a bowl overnight. Cover the whole thing with plastic and refrigerate.
Flavor with herbs or chopped walnuts and use as a filling for sandwiches and salads.
Recipe from: Cooking with the Ancients, The Bible Food Book by Arlene Stadd

Minutal Marinum (Seafood Fricassee)

500g fish fillet (e.g. salmon)
250ml white wine
500ml beef broth
3 leek branches
100ml oil
Liquamen or salt, coriander, pepper, Liebstoeckl, Oregano to taste
a little bit of starch or flour to thicken the sauce

Put the fish in a pan, add Liquamen, oil, wine and broth. Chop leek branches and coriander. Chop fillets into a kind of fish goulash.bszRC Cook approximately 30 minutes on small to moderate heat. When well done ground coriander, Liebstoeckl and oregano and add to the fish fricassee. Boil again shortly. Then thicken sauce with starch, sprinkle pepper on the fricasse and serve.

Patina de Piris (Pear Soufflee)

1kg pears (peeled and without core)
6 eggs
4 tblsp honey
100ml Passum
a little bit oil
50ml Liquamen, or 1/4 tsp salt
1/2 tsp ground cumin
ground pepper to taste

Mesh cooked and peeled pears (without core) together with pepper,cumin, honey, Passum, Liquamen and a bit of oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. Serve with a bitt of pepper sprinkled on the soufflee.

Pullus Fusilis (Chicken With Liquid Filling)

1 fresh chicken (approx. 1-1.5kg)
300g minced meat (half beef, half pork)
100g groats (of oat)
2 eggs
250ml white wine
1 tblsp oil
1 tblsp Liebstoeckl
1/4 tsp ground ginger
1/4 tsp ground pepper
1 tsp green peppercorns
50g stone-pine kernels
Liquamen or salt to taste

Ground pepper, Liebstoeckl, ginger, minced meat and cooked groats. Add eggs and mix until you have a smooth mass. Season with Liquamen, add oil, whole peppercorns and stone-pine kernels. Fill this dough into the chicken. Cook approximately 1 hour with 220 deg C in the oven.

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