Ancient Roman: Boiled Chicken With A Raw Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
"In Pullo Elixo Ius Crudum",
1 tsp: Dried mint,
1 small: Roasting chicken, cut up
2 tbsp: White-wine vinegar,
2 tbsp: To 3 tb olive oil, (for
1 cup: Dry white wine,
-browning chicken),
1 tsp: Dijon-style mustard,
1 tsp: Dill leaves,
Salt & pepper, to taste
1 pinch: Asafetida,
Broth or water,
Directions:
Apiciuss original recipe, translated by J.D. Vehling: Put in the
mortar dill seed, dry mint, asafetida. Moisten with vinegar, fig
wine, broth, a little mustard, oil and reduced must (fresh-pressed
grape juice) and serve.
Modern version: Brown chicken pieces in oil in a heavy skillet.
Transfer to covered iron casserole. Pound herbs together in mortar
and then mix with vinegar, wine and mustard. Add the wine mixture,
and salt and pepper, to the chicken and enough stock to half cover
the chicken. Bake for 1-1 1/2 hours at 350xF or until tender. If
sauce is watery, you may want to remove the chicken pieces to a
platter and reduce the sauce over high heat on the stove before
serving.
Per serving: 389 calories, 42 g protein, 1 g carbohydrates, 19 g fat,
4 g saturated fat, 127 mg cholesterol, 421 mg sodium.
Source: Kurt A. Nemes, "The Oldest Living Cookbook," The Washington
Post FOOD Section, 9/14/94. Typed by Linda Howard.
From: Linda Howard Date: 09-15-94
Source from luhu.jp
mortar dill seed, dry mint, asafetida. Moisten with vinegar, fig
wine, broth, a little mustard, oil and reduced must (fresh-pressed
grape juice) and serve.
Modern version: Brown chicken pieces in oil in a heavy skillet.
Transfer to covered iron casserole. Pound herbs together in mortar
and then mix with vinegar, wine and mustard. Add the wine mixture,
and salt and pepper, to the chicken and enough stock to half cover
the chicken. Bake for 1-1 1/2 hours at 350xF or until tender. If
sauce is watery, you may want to remove the chicken pieces to a
platter and reduce the sauce over high heat on the stove before
serving.
Per serving: 389 calories, 42 g protein, 1 g carbohydrates, 19 g fat,
4 g saturated fat, 127 mg cholesterol, 421 mg sodium.
Source: Kurt A. Nemes, "The Oldest Living Cookbook," The Washington
Post FOOD Section, 9/14/94. Typed by Linda Howard.
From: Linda Howard Date: 09-15-94
Source from luhu.jp