Gruem Vel Anatem Ex Rapis
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
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- TAKE OUT [remove entrails, ] CLEAN WASH AND DRESS [the bird] AND PARBOIL IT IN WATER WITH SALT AND DILL.
- NEXT PREPARE TURNIPS AND COOK THEM IN WATER WHICH IS TO BE SQUEEZED OUT .
- TAKE THEM OUT OF THE POT AND WASH THEM AGAIN .
- AND PUT INTO A SAUCE PAN THE DUCK WITH OIL, BROTH, A BUNCH OF LEEKS AND CORIANDER;
- THE TURNIPS CUT INTO SMALL PIECES;
- THESE PUT ON TOP OF THE [duck] IN ORDER TO FINISH COOKING.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife