Stuffed Sardine
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- sardine (sarda)
- pennyroyal (puleium)
- cumin
- peppercorns
- mint
- nuts
- honey
- oil
- caroenum (sweet reduced grape must)
- allec (fish-sauce paste / sediment)
Instructions
- Bone the sardine.
- Grind pennyroyal, cumin, peppercorns, mint, nuts and honey; stuff the fish and sew it up.
- Wrap in papyrus paper and steam it over the fire under a cover.
- Dress with oil, caroenum and allec.