Small Casserole (Caccabina)

Name: Small Casserole (Caccabina)
Cuisine: Italy
Ingredients: assorted boiled vegetables; chicken; liquamen (Roman fermented fish sauce); olive oil; pepper; folium (malabathrum/aromatic leaf); egg; chervil; bay berry; cabbage; coriander leaves; conditum (spiced/seasoned mixture)

Origin: Rome, Italy

Source: Apicius, 400

Ingredients

assorted boiled vegetables
chicken
liquamen (Roman fermented fish sauce)
olive oil
pepper
folium (malabathrum/aromatic leaf)
egg
chervil
bay berry
cabbage
coriander leaves
conditum (spiced/seasoned mixture)

Instructions

Arrange assorted boiled vegetables with chicken (optional); season with liquamen and oil and bring to a boil.
Pound a little pepper and folium (malabathrum leaf); mix an egg into the pounded seasoning and beat it in.
Variant sauce: pound folium with a quarter as much chervil and bay berry, half a boiled cabbage head and coriander leaves; loosen with the dish's broth and warm in hot ash.
Before serving, pour in the spiced conditum and serve.