Okay, so here’s a tentative list of dishes I could make for the Roman Cooking Workshop I’m hosting on October 25.
All recipes are from the Flower and Rosenbaum translation of Apicius.
Boar, another method
boil the boar in sea-water* with sprigs of laurel until it is tender. Take off the skin. Serve with salt, mustard, and vinegar.
*Cato (De Agricultura, 106) gives
directions for the treatment of sea-water: “Take 6 gallons of sea-water from the deep sea, where no fresh-water comes in. Pound 1.5 lb of salt, put it in, and stir with a stick until a boiled hen’s egg will float on it, then stop mixing. Add 12 pints old wine,
So I’ve made carnitas, but I’ve never brined a pork roast. I have had great success with using pork loins in carnitas even though they have less fat than the recommended recipe. But, if I’m going to cook off most of the water for maximum flavor and shred-ability, I probably want to cut back on the salt and just make a mild saline solution to put the bay leaves in. Since I already have a pork loin in my freezer, this recipe will definitely be made.
Mushrooms, another method
Chop the stalks, place in a new shallow pan, having added pepper, lovage, and a little honey. Blend with liquamen, add a little oil. [Cook.]
For those just turning in, liquamen is a salty fermented fish sauce.
I’d need to buy mushrooms, and since I have nothing planned for the caps, we might as well make this out of whole mushrooms.
fricasse with apricots
Put in the saucepan oil, liquamen, wine, chop in dry shallot, add diced shoulder of pork cooked previously. When all this is cooked pound pepper, cumin, dried mint, and dill, moisten with honey, liquamen, passum, a little vinegar, and some of the cooking-liquor; mix well. Add the stoned apricots. Bring to the boil, and let it boil until done. Crumble pastry to bind. Sprinkle with pepper and serve.
I’d use dried apricots, but all of the wet cooking should do well by them. And I just happen to have diced shoulder of pork cooked previously already sitting in my freezer. I’ll have to see if there is any mint left growing. I do not think I have dill.
patina of quinces
stew quinces with leeks in honey, liquamen, oil, and defrutum and serve; or boil with [just a little water and then very slowly in] honey.
If I can find quinces at the farmers’ market this weekend, I am totally trying this.
translated as turnover. *sceptical face*
toast pine kernels and chopped nuts, pound with honey, pepper, liquamen, milk, and eggs. [cook in] a little oil
I have a lot of pine nuts in my freezer. And I have pecans and almonds (and maybe some walnuts). I’d have to buy milk.
Fried carrots and Another method
fried carrots – serve with a mixture of wine and liquamen
another method – [serve raw?] with salt, pure oil, and vinegar
I’d need to buy fresh carrots, and since none of the recipes in the section mentioned pasnips specifically, I could probably use a mixture of the two for the cooked one. For the second one, I’m thinking of shredding the raw carrots.
Boil and halve the cabbages, mince the tender parts of the leaves with coriander, onion, cumin, pepper, passum or caroenum, and a little oil
Since you are boiling it whole, I’m thinking more like blanching would be best.