Crane or Duck
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- crane or duck
- salt
- dill
- olive oil
- liquamen (Roman fermented fish sauce)
- oregano
- coriander
- defrutum (reduced grape must)
- pepper
- lovage
- cumin
- laser root
- rue
- caroenum (sweet reduced wine)
- honey
- vinegar
- wheat starch (amulum)
Instructions
- Dress the bird and parboil in water with salt and dill until firm; lift out.
- Return to a pot with oil, liquamen and a bundle of oregano and coriander; near the end add a little defrutum for color.
- Pound pepper, lovage, cumin, coriander, laser root and rue with caroenum and honey; moisten with the cooking juices and temper with vinegar.
- Warm through, thicken with wheat starch, and pour over the bird on a platter.