Isicia Omentata
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Original RecipeIsicia Omentata (from Apicius' De Re Coquinaria)Isicia omentata: pulpam concisam teres cum medulla siliginei in vino infusi. piper, liquamen, si velis, et bacam myrtam extenteratam simul conteres. pusilla isicia formabis, intus nucleis et pipere positis. involuta omento subassabis cum caroeno. TranslationFinely cut pulp of pork is ground with the hearts of winter wheat and diluted with wine. Flavor lightly with pepper and broth and if you like add a moderate quantity of myrtle berries also crushed, and after you have added crushed nuts and pepper shape the forcemeat into small rolls, wrap these in caul, fry, and serve with wine gravy. Ingredients:
500g minced meat (beef or lamb) Method:Break the French bread into rough 1cm square lumps and soak for at least an hour in white wine. Once this is done mix the bread with the minced meat and add the ground spices and Liquamen. Stir with a fork to mix thoroughly. Form small burgers from the mix and press the pine kernels and peppercorns into the surface. Make a boat out of the baking foil, place some Caroenum in the base and place the burgers on top. Bake in the oven at 180°C for 30-35 minutes. Serve hot. |
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