Meats |
|||
| Dish | Page # | Notes | Sign Up Here |
| Shark or Tuna | 33 | pan fried in olive oil | |
| Boiled mussels | |||
| Chicken Stuffed with Olives | 34 | ||
| Isicia Omentata (A kind of Roman Burger) | |||
| Patina de pisciculis (souffle of small fishes) | |||
| Egyptian goose | |||
| Minutal Marinum (seafood fricassee) | |||
| Pullum Frontonianum (Chicken a la Fronto) | |||
| Pullum Frontonianum (chicken a la Fronto) 2 | |||
| Pullus Fusilis (Chicken With Liquid Filling) | |||
| Vitellina Fricta (Fried Veal) | |||
| In Vitulinam Elixam (Boiled Veal) | |||
| Aliter Baedinam Sive Agninam Excaldatam (Steamed Lamb) | |||
| In Mitulis (Sea Mussels) | |||
| Scillas (Big Shrimps) | |||
| Sarda Ita Fit (Tuna) | |||
| Grilled Lobster Apicius | |||
| Seasoned Mussels | |||
| Parthian Roast Lamb | |||
| Baian Stew (Seafood) | |||
| Baked Red Mullet with Herb Sauce | |||
| Shellfish Sausage in Wine Sauce | |||
| Roasted Sea Bream with Quince Sauce | |||
| Roast Kid or Lamb | 36 | good with pork roast | Magee |
| Honey-glazed Shrimp | 48 | ||
| Tuna Steak | 49 | cooked in wine | |
| Bream in Cheese & oil | 61 | coat fish with cheese and bake | |
| Rock Eel with Mulberry sauce | 62 | really a fish poached in white wine; put sauce on it | |
| Fish in Coriander Crust | 63 | roll in seeds and bake in crust | |
| Salt Meat Stew | 64 | ||
| Roast Hare | 75 | ||
| Liver | 76 | slice and grill | |
| Baked Mackerel | 77 | ||
| Smoked Sausages | 90 | ||
| One thousand Larks tongues | |||
| Chicken Salad | 103 | ||
| Parthian Chicken | 108 | baked; no sweetener! | |
| Pork Shoulder with Sweet Wine Cakes | 109 | boil and bake meat; bread meat with wine | |
| Stuffed and Grilled Kidneys | 111 | ||
| White Sausages | 119 | ||
| Seasoned mussels | |||
| Pork with Apple | 121 | beef too | |
| Stuffed Chicken | 123 | roasted or boiled | |
| Shrimp or Crawfish with Cumin | 130 | minced, rolled, fried | |
| Sole | 132 | boiled with sauce | |
| Roast Duck with Hazelnuts | 133 | ||
| Patina Apricana | 136 | like a lasagna made with shrimp, breast, ham, and sausage | |
| Stuffed Sardines with Egg | |||
| Aniseed Chicken | |||
| Baian Stew | |||
| Baked plaice (fish) | |||
| Beef casserole | |||
| Boiled chicken | |||
| Boiled goose with cold sauce | |||
| Boiled Partridge | |||
| Boiled veal | |||
| Browned Chicken Frontinian | |||
| Chicken with liquid filling | |||
| Chicken with Squash | Giacosa 102 | ||
| Fish cooked in its own juice | |||
| Fish Fillets with Leeks and Coriander | |||
| Fish in herb sauce | |||
| Fish in vine leaves | |||
| Fish with turnips in saffron sauce | |||
| Fried liver | |||
| Fried veal | |||
| Golden Trout | |||
| Grilled Liver | Giacosa 100 | ||
| Ham in a red wine sauce | |||
| Ham in Pastry | Giacosa 96 | ||
| Hare in a sweet sauce | |||
| Julian pottage (substitute ground meat for the brains) | |||
| Lamb stew | |||
| Liver Patties | Giacosa 101 | ||
| Lucanian Sausage | |||
| Meatballs with Fava Beans | Giacosa 90 | ||
| Mussels with lentils | |||
| Oysters | |||
| Parthian Kid or Lamb | Giacosa 99 | ||
| Patina of Soles in Herb sauce | |||
| Pork in a piquant sauce | |||
| Pork Stew with Apples | Giacosa 93 | ||
| Pork Stew with Citron | Giacosa 95 | ||
| Prawn rissoles | |||
| Red Mullet in Fennel and Mint Sauce | |||
| Roast Duck in Spiced Gravy | |||
| Roast Duck with Damson Sauce | |||
| Roast Lamb or Kid | Giacosa 98 | ||
| Roast Meat | Giacosa 88 | ||
| Roast Meat with Herbs | Giacosa 88 | ||
| Roast Pork in Celery Seed Sauce | |||
| Soufflé of small fishes | |||
| Steaks | |||
| Steamed lamb | |||
| Stuffed Chicken | Giacosa 103 | ||
| Stuffed hare | |||
| Stuffed Meat Patties | Giacosa 89 | ||
| Stuffed Roast Hare with White Sauce | |||
| Stuffed Suckling Pig | Giacosa 97 | ||
| Sucking pig | |||
| Veal or Beef Stew | Giacosa 91 | ||
| Veal Scaloppine | Giacosa 92 | ||
Fruits, Vegetables, and Soups |
|||
| Dish | Page # | Notes | Sign Up Here |
| Asparagus Custard | 134 | ||
| Athenian Cabbage | 50 | salad with vinegar/honey dressing | |
| Baked Squash | 138 | ||
| Barley soup | |||
| Barley Polenta | Giacosa 82 | ||
| Barley soup | Giacosa 80 | ||
| Brussels Sprouts with Walnuts | |||
| Celery Puree | 91 | ||
| Creamed Wheat | |||
| Creamed Wheat | Giacosa 77 | ||
| Fabaciae Virides et Baianae (Green and Baian Beans) | |||
| Honeyed fruit | |||
| Honeyed Mushrooms | 113 | boil the mushroom | |
| Lentil Soup | 89 | ||
| Porridge | 40 | Kykean | |
| Peas | 120 | boil and puree | |
| Stuffed Squash | 105 | ||
| Mushrooms in honey | |||
| Pea soup | |||
| Pepones et Melones (water and honey melons) | |||
| Seasoned Melon | Giacosa 63 | Same as above, but you don't cook it. | |
| Patina de Piris (pear souffle) | |||
| Spicy lentils | |||
| Chick Pea Pancake (Cecina) | |||
| Fava Beans alla Vitellius | |||
| Artichokes in Herb Sauce | |||
| Leeks with Celery | |||
| Lentil and barley soup | |||
| Alexandrine squash | |||
| Artichokes cooked in herbs | |||
| Beans in the Pod in Coriander Sauce | |||
| Beets with chicken | |||
| Beets with Leeks in Wine | |||
| Braised cucumbers | |||
| Bread Salad | |||
| Butter beans in herb sauce | |||
| Cauliflower in Celery Mint Sauce | |||
| Carrots Sautéed in Peppered Wine Sauce | |||
| Celery with raisin sauce | |||
| Cooked Cucumbers with Fennel | |||
| Fried Anchovy Patina | Giacosa 63 | ||
| Fried carrots | |||
| Goat's cheese with rice in vine leaves | |||
| Green Beans in Coriander Sauce | |||
| Honey omelette | |||
| Kale Soup | Giacosa 83 | ||
| Lentil stew | |||
| Mussels in sweet wine sauce | |||
| Patina of fillets of hake | |||
| Patina of fresh anchovies | |||
| Peas Vinairgrette | |||
| Pickled Beets | |||
| Porridge à la Julianus | Giacosa 78 | ||
| Puree of lettuce leaves with onions | |||
| Spiced fritters | |||
| Squash Appetizer | Giacosa 62 | ||
| Soup with Tracta and Milk | Giacosa 80 | Tracta were a kind of ancient cracker | |
| Sweet-and-Sour Turnips or Rutabagas | Giacosa 61 | ||
| Vegetable Soup | Giacosa 82 | ||
Desserts |
|||
| Dish | Page # | Notes | Sign Up Here |
| Pancakes with Honey Sesame Seeds | 38 | ||
| Cheese & Sesame Sweetmeats | 54 | ||
| Delian Sweets | 68 | fried cubes of flour | |
| Alexandrian Sweets | 78 | nuts glazed with honey | |
| Honey Nut Cake | 80 | roast nuts and blend in food processor; spread in a tray | |
| Cheese Cake | 92 | ||
| Sweet Cheesecake | 93 | ||
| Savory Cheesecake | 93 | ||
| Layered Cheesecake | 94 | ||
| Pear Patina | 125 | like a pie | |
| Gustum de Praecoquis (starter with apricots) | |||
| Honey Frittata | |||
| Savillum (Roman Cheese Cake) | |||
| Honeyed Fried Bread | |||
| Dulcia Domestica (Housemade Dessert) | |||
| Aliter Dulcia (Another Kind of Dessert) | |||
| Sweet Roman Toast | |||
| Curds with honey | |||
| Custard | |||
| Date and nut desert | |||
| Dates Alexandrine | |||
| Honeyed quinces | |||
| Patina of elderberries | |||
| Pancakes with milk | |||
| Pear patina | |||
| Pears with Cinnamon and Wine | |||
| Truffles | |||
Appetizers & Snacks |
|||
| Dish | Page # | Notes | Sign Up Here |
| Apician Patina | Giacosa 72 | ||
| Apricot Appetizer | Giacosa 66 | ||
| Apricot Fricassee | Giacosa 67 | ||
| Asparagus and Figpecker Patina | Giacosa 51 | ||
| Asparagus Patina with Herbs | Giacosa 52 | ||
| Barley cake | |||
| Boiled eggs (several recipes) | Giacosa 50 | ||
| Cecina (Chick Pea Pancake) | |||
| Celery with wine vinegar | |||
| Cheese and honey | |||
| Cheese Round with Herbs | Giacosa 54 | The e pluribus unum cheese ball. So much garlic that you'll kill the dragon. | |
| Cheese Round with Herbs | Giacosa 55 | Spiced cheese. Can be melted. Ancient cheese ball (or fondue). | |
| Cheese Sweetened with Honey | |||
| Cheese with figs | |||
| Chick peas with cheese | |||
| Chick-peas in saffron | |||
| Chilled Cheese & Chicken Liver Pâté | Giacosa 55 | ||
| Chilled Chicken, Sweetbread, and Cheese Pâté | Giacosa 57 | ||
| Concicla à la Apicius | Giacosa 69 | ||
| Concicla à la Commodus | Giacosa 50 | Boiled & mashed peas. Baked in a kind of a soufflé. | |
| Diced cheesebread | |||
| Fig cakes | |||
| Fried Anchovy Patina | Giacosa 63 | ||
| Goat cheese with crackers | |||
| Garlic and herb pate | |||
| Hazelnuts with herb puree | |||
| Herbal Bread and Cheese | Giacosa 58 | ||
| Honey cakes | |||
| Lettuce Patina | Giacosa 53 | Baked eggs & lettuce. Like a spinach quiche. | |
| Liver Pâté | Giacosa 58 | ||
| Mackerel stuffed vine leaves | |||
| Milk fed snails | |||
| Mushroom Caps | Giacosa 65 | ||
| Nut cake | |||
| Olive and celery pate | |||
| Olive Paste or Epityrum | Giacosa 59 | ||
| Olives with herbs | |||
| Onion Appetizer | Giacosa 68 | ||
| Pan cakes | |||
| Pastry rounds | |||
| Patina with Brain | Giacosa 54 | Why? Because even zombies like to eat well. | |
| Pear pudding | |||
| Pickled cheese | |||
| Poached eggs in white wine | |||
| Rose Patina | Giacosa 71 | ||
| Seasoned Mushroom Caps | Giacosa 65 | ||
| Sesame biscuits | |||
| Sesame wafers | |||
| Shellfish Forcemeats | |||
| Soft cheese with a herb puree | |||
| Squash Appetizer | Giacosa 62 | ||
| Stuffed dates | |||
| Stuffed dormice | Giacosa 75 | ||
| Sweet-and-sour Turnips or Rutababas | Giacosa 61 | ||
| Truffle Salad | Giacosa 65 | ||
| Wine cakes | |||
Breads and Cakes and Pastries |
|||
| Dish | Page # | Notes | Sign Up Here |
| Libum | |||
| Mushroom bread | |||
| Rich Sweet Cakes | |||
| Platted bread | |||
| Soft bread | |||
| Walnut and fig cakes | |||
Drinks, Sauces, Dairy, et cetera |
|||
| Dish | Page # | Notes | Sign Up Here |
| Olive Relish | 31 | good with pita bread and sharp feta cheese | |
| Barley Rolls | 52 | ||
| Garlic Cheese | 85 | ||
| Boiled eggs with pine nut sauce | |||
| Spiced Wine | 101 | ||
| Soft-boiled Eggs | 117 | ||
| Cucumber Dressing | 118 | slice and marinate | |
| Nut Omelet | 139 | ||
| Tiropatinam (A Kind of Soufflee) | |||
| Mustacei (=Must Rolls) | |||
| Mustacae (another recipe) | |||
| Pine Nut Sauce for Eggs | |||
| Patina of Anchovies | |||
| Sweetened Cheese | |||
| In Ovis Apalis (Boiled Eggs) | |||
| Sweet Stuffed Sardines with Eggs | |||
| Ova Sfongia Ex Lacte (Pancakes with Milk) | |||
| Barley water | |||
| Mulsum | |||
| Rose honey | |||
| Fishpickle | |||
| Cheese Sauce for Lettuce | Giacosa 47 | Like Roquefort dressing | |
| Cold Sauce for Fowl | Giacosa 37 | ||
| Cooked Sauce for Boiled Artichoke Bottoms | Giacosa 46 | wine-based sauce | |
| Cooked Sauce for Roast | Giacosa 35 | ||
| Cumin Sauce for Shellfish | Giacosa 44 | ||
| Date Sauce for Boiled Ostrich | Giacosa 36 | Good sauce for any fowl | |
| Date Sauce for Scaloppine | Giacosa 34 | ||
| Goat's milk sauce | |||
| Garum fish sauce | |||
| Green Sauce for Fowl | Giacosa 39 | uses parsley, dates, etc. | |
| Hard-boiled Egg Sauce for Scaloppine | Giacosa 33 | ||
| Herb Sauce for Fried Fish | Giacosa 42 | good served on the side with fried & baked fish | |
| Liquamen | |||
| Nine part sauce | |||
| Nut Sauce from Scaloppine | Giacosa 32 | ||
| Pine Nut Sauce for Medium-Boiled Eggs | Giacosa 47 | ||
| Prune Sauce for Scaloppine | Giacosa 35 | ||
| Salad dressing | |||
| Sauce for All Types of Game | Giacosa 40 | a powder made of pepper, celery seed, etc. | |
| Sauce for Bonito | Giacosa 43 | a vinaigrette that's good with fish | |
| Sauce for Cuttlefish | Giacosa 41 | ||
| Sauce for Eggs | |||
| Sauce for Gilthead | Giacosa 42 | ||
| Sauce for Hard-Boiled Eggs | Giacosa 46 | wine-based sauce | |
| Sauce for Meat | |||
| Sauce for Numbfish | Giacosa 40 | mayonnaise-based sauce good for various types of fish | |
| Sauce for Oysters | Giacosa 44 | mayonnaise-based sauce | |
| Sauce for roast venison | |||
| Sauce for roast wood pigeons | |||
| Sauce for sea bream | |||
| Sauce for tuna fish | |||
| Sauce for Various Types of Fowl | Giacosa 38 | uses prunes, honey, vinegar, etc. | |
| Sauce for Wild Mushrooms | Giacosa 45 | use with a mushroom salad | |
| Vinegar Marinade | Giacosa 45 | ||
| White Sauce for Boiled Meat | Giacosa 31 | ||
Dry Goods |
|||
| Dish | Page # | Notes--we need enough for 100 people | Sign Up Here |
| Napkins | |||
| Sparkling grape juice
Sparkling grape juice Sparkling grape juice |
The closest to wine we can get. | ||
| 3 Cokes (2 liter)
2 Diet Cokes & 1 Sprite (2 liter) 2 Dr. Peppers & 1 Diet Dr. Pepper |
|||
| Big ice chest filled w/ice (for the drinks) | |||
| Large, heavy duty plastic plates
Large, heavy duty plastic plates Large, heavy duty plastic plates |
|||
| Large plastic cups
Large plastic cups |
|||
| Forks, knives, spoons
Forks, knives, spoons |
|||
| Plastic bowls | |||
Patina means the recipe is cooked in a skillet with a lid on top. A kind of ancient casserole.
Substitute ground meat for brains. Consuming mammal brains can
be a health risk.