Roman food
Nov. 29th, 2008 01:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
polutropeTonight I made rabbit with an ancient Roman recipe from the works of Apicius. While the recipe seems to call for a lot of things with conflicting tastes, they all work out in the end (and in fact, some of them seem to disappear).
There was also honeyed wine; I like it very much, but my parents are not so enthusiastic. It involves a pound of honey and three and a half quarts of wine, and the quantity of wine overwhelms the honey, so it's not too sweet. It also has lots of spices in it - saffron, bay leaf, cinnamon, cumin, and two dates. I think that they would have been more tastable if we had been able to find fresh dates and not dried ones.
In any case, although it was a lot of work - lots of chopping and standing over things and stirring them.
also the rabbit had a tiny cute heart that tasted great.
There was also honeyed wine; I like it very much, but my parents are not so enthusiastic. It involves a pound of honey and three and a half quarts of wine, and the quantity of wine overwhelms the honey, so it's not too sweet. It also has lots of spices in it - saffron, bay leaf, cinnamon, cumin, and two dates. I think that they would have been more tastable if we had been able to find fresh dates and not dried ones.
In any case, although it was a lot of work - lots of chopping and standing over things and stirring them.
also the rabbit had a tiny cute heart that tasted great.
