In Vitulinam Elixam
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Original RecipeIn vitulinam elixam (from Apicius' De Re Coquinaria)In vitulinam elixam: teres piper, ligusticum, careum, apii semen, suffundes mel, acetum, liquamen, oleum. calefacies, amulo obligas et carnem perfundes. TranslationCrush pepper, lovage, caraway, celery seed, moisten with honey, vinegar, broth and oil; heat, bind with roux and cover the meat. Modern RedactionIngredients:
800g–1kg veal (pork would also work) Method:Roast the veal for about 80 minutes in an oven at 180°C. Meanwhile, mix together the honey, vinegar, oil, Liquamen and spices in a pan. Bring to the boil and thicken with cornflour. Once the veal is done, transfer to a pan containing the sauce, bring back to the boil and allow to simmer for 10 minutes before serving. |
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Other recipes with veal and liquamen as primary ingredients: Stewed Veal Steaks In Vitulinam Elixam Veal Suprême Veal with Red Peppercorn Sauce Veal Meatballs in Tomato Sauce Isicia Omentata Pullum Frontonianum Noisettes de veau à l'Italienne Veal in Lettuce Leaves Kalbfleisch Fricassee Tartlettes/Tartletes Scotch Collops Vitellina fricta Veal-stuffed Parasol Mushrooms Perdicem cum pluma Scillas Patychyk Herb Pâté 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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