Ancient Roman Cooking and Recipes:

4) Fried Veal: Ancient Roman Cooking and Recipes

This Ancient Roman recipe required the following ingredients-

a) Take 1kg veal

b) Take 300g of dried raisins

c) Take 1 tablespoon honey

d) Take 2 tablespoon vinegar

e) Take 200ml wine

f) Take 100ml oil

g) Take 100g of thick fig syrup or Defritum

h) Take 1 teaspoon salt or 100ml Liquamen (a salty fish sauce)

i) Also take pepper, cumin, celery (Liebstoeckl), celery seeds, oregano and dried onions.

The recipe was prepared in the following manner-

1) Take a pan and pour some oil in it. When the oil is heated, fry the veal until it has been cooked properly.

2) In another pan mix wine, raisins, vinegar, honey, oil, salt or Liquamen, fig syrup, celery, celery seeds, pepper, cumin, oregano and dried onions. Cook the mixture until it begins to boil.

3) Pour the sauce over the fried veal and allow it cook for around ten minutes on low heat.

4) Take the veal out in a plate and serve.

5) Turnips with Cumin-

This Ancient Roman recipe required the following ingredients-

a) Take 1 bunch of turnips

b) Take 3 teaspoons of cumin

c) Take sprig of rue

d) Take 3 tablespoons of honey

e) Take 1 chicken stock cube in 150ml water

f) Take 2-3 tablespoons of boiled wine

g) Take 2 tablespoons of olive oil

The recipe was prepared in the following manner-

1) Boil the turnips in water till they are slightly cooked. Then drain out all the liquid out of the turnips.

2) Blend together cumin and sprig of rue, honey, chicken stock cube, boiled wine, and olive oil.

3) Heat another pan and pour in it the above mixture and turnips. Let it cook for sometime. Then serve hot.

6) Nut Tart: Ancient Roman Cooking and Recipes

This Ancient Roman recipe required the following ingredients-

a) Take 400gms of crushed almonds, walnuts and pistachios

b) Take 200g pine nuts

c) Take 100g honey

d) Take 100ml dessert wine

e) Take 4 eggs

f) Take 100ml of sheep’s milk (full- fat)

g) Take 1 teaspoon salt or garum

h) Take some pepper

The recipe was prepared in the following manner-

1) Preheat the oven to 240° C. Then roast the almonds, walnuts, pistachios and pine nuts in the oven till they start looking golden. After the nuts are roasted, reduce the oven temperature to 200° C.

2) In a pan, boil honey and wine together. Continue the boiling process until the wine evaporates. Then add the roasted nuts and pine nuts to honey. Keep the mixture for cooling.

3) In a bowl beat the eggs with milk, pepper, salt or garum. Pour the cooled nut and honey mixture into this bowl.

4) Take an oven dish and grease it well with oil. After greasing, pour the mix into the dish. Cover the dish with silver foil. Place the dish on a big oven tray. Pour some water in the tray.

5) Place the tray in the oven for baking for around 25 minutes. Once the mixture is baked, keep it outside until it cools down. Then keep it in a fridge. Serve the mixture when chilled.

Note: The recipes have been taken from Ancient Roman Apicius Book.

More info on- Roman Recipes