Ostian Meat Morsels
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- ofellae (meat morsels, skin on)
- pepper
- lovage
- dill
- cumin
- silphium (silfium)
- bay berry
- liquamen (fermented fish sauce)
- passum (raisin wine)
- wheat starch (amulum)
Instructions
- Score the ofellae through the meat, leaving the skin intact.
- Grind pepper, lovage, dill, cumin, silphium and one bay berry; add liquamen and rub into the meat.
- Lay the morsels in a square dish with the marinade and steep two or three days.
- Take them out, skewer crosswise and roast in the oven.
- When cooked, separate the scored pieces; make a sauce of pepper, lovage, liquamen and a little passum to sweeten.
- Boil the sauce and thicken with wheat starch; soak the morsels in it and serve.