Ius in pelamyde assa
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Original RecipeIus in pelamyde assa (from Apicius' De Re Coquinaria)Ius in pelamyde assa: piper, ligusticum, origanum, coriandrum viridem, cepam, uvam passam enucleatam, passum, acetum, liquamen, defritum, oleum, et coques. hoc ius convenit et in elixa. si vis, et mel addes. TranslationPepper, lovage, oregano, green coriander, onion, seedless raisins,1 raisin wine, vinegar, broth, reduced must, oil, and cook. Ingredients:A pinch each of peppercorns, lovage (or celery leaves), oregano and fresh coriander1 onion, thinly sliced 60g de-seeded raisins 1 tbsp passum 1 tbsp white wine or cider vinegar 1 tbsp defructum 1 tbsp olive oil 1 tbsp liquamen (or Nam Pla, Thai fish sauce) honey (optional) Method:Grind the pepper, lovage, oregano and fresh coriander in a mortar. Scrape this into a saucepan and add the liquid ingredients. Gently bring to the boil and add the honey (if desired). Serve hot with fried, roast or steamed tuna. |
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Other recipes with onion and raisins as primary ingredients: Birnensuppe Vitellina fricta Russhewses of Fruyt Ius in pelamyde assa Patina de pisciculis South African Raisin Rice Rapey Rotkohl Oak Leaf Melomel Mead Sauce for Roast Capon Braune Zucker Platzchen Selleriesalat Tartlettes/Tartletes Braune Bohnen Split Pea Soup Polka-Dot Corn Muffins Olusatra Pwdin Eryri Moroccan Harost Balls with Dates, Sultanas and Nuts Sauce Robert Roli Poli Mwyar Duon Teisen Ddu 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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