Aliter Mullos
A historical recipe from Cookery and Dining in Imperial Rome, by Apicius.
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A historical recipe
Cookery and Dining in Imperial Rome, by Apicius. Project Gutenberg eBook #29728.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- SCRAPE, WASH, PLACE [the fish] IN A SAUCE PAN, ADD OIL, BROTH, WINE AND A BUNCH OF LEEKS AND [fresh] CORIANDER TO THE MESS, SET ON THE FIRE TO COOK.
- CRUSH PEPPER, LOVAGE, ORIGANY, MOISTEN WITH SOME OF THE FISH'S OWN LIQUOR [from the sauce pan] ADD RAISIN WINE TO TASTE, PUT IT INTO A POT AND ON THE FIRE TO HEAT;
- TIE WITH ROUX AND PRESENTLY ADD IT TO THE CONTENTS IN THE SAUCE PAN SPRINKLE WITH PEPPER AND
Plating
Cookware for this recipe
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Saucepan