Forcemeat of Sea-Spondyls
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- sphondyli (a shellfish)
- spelt-grits
- eggs
- pepper
- caul
- oenogarum (wine-and-liquamen sauce)
Instructions
- Boil the sphondyli, pound them, and remove the sinews.
- Pound them together with boiled spelt-grits and eggs, adding pepper.
- Roast wrapped in caul (omentum).
- Pour oenogarum over and serve in place of forcemeats.