Stuffed Forcemeats
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- fresh pheasant fat
- pepper
- liquamen (Roman fermented fish sauce)
- caroenum (reduced grape must)
- hydrogarum (water-and-liquamen broth)
Instructions
- Brown fresh pheasant fat and cut into little cubes.
- With pepper, liquamen, and caroenum, enclose the cubes in forcemeat.
- Cook in hydrogarum (water-and-liquamen broth) and serve.