Betaceos Varronis
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Original RecipeBetaceos Varronis (from Apicius' De Re Coquinaria)[Aliter betacios Varrones. Varro: betacios, sed nigros, quorum detersas radices et mulso decoctas cum sale modico et oleo vel sale, aqua et oleo in se coctas iusculum facere et potari, melius etiam si in eo pullus sit decoctus.] TranslationBeets à la Varro: Varro beets, that is, black ones (beetroot) of which the roots must be cleaned well, cook them with mead and a little salt and oil; boil them down in this liquor so that the roots are saturated thereby; the liquid itself is good drinking. It is also nice to cook a chicken in with them. Modern RedactionIngredients:10 baby turnips (or 8 small beetroot if following the original recipe)100ml mead (or sweet white wine with a tablespoon of honey) 40ml olive oil Chicken pieces part-cooked in the oven (about 15 chunks) sea salt and black pepper to taste Method:Put whole small turnips in a saucepan and add the mead, olive oil and enough water to cover. Bring the liquid to the boil, add the chicken and continue cooking until the turnips are done. Drain and serve immediately. A variant on this recipe uses beetroot. These will take longer to cook and they will colour the chicken red (as a result you will get a far more spectacular dish). |
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Other recipes with beetrooot and mead as primary ingredients: Betaceos Varronis Tej Mulled Mead Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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