Flamingo
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- flamingo
- salt
- dill
- vinegar
- leek
- coriander
- defrutum (reduced grape must)
- pepper
- cumin
- laser root
- mint
- rue
- date
- wheat starch (amulum)
Instructions
- Dress the flamingo and half-cook in water with salt, dill and a little vinegar; add a leek-and-coriander bundle and finish, adding defrutum near the end for color.
- Grind pepper, cumin, coriander, laser root, mint and rue with vinegar and date; add the cooking juices.
- Return to the pot, thicken with wheat starch, and pour over. The same method works for parrot.