Milk-and-Pastry Porridge (over Lamb)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- milk
- water
- tracta (thin dried pastry sheets)
- lamb (agnina)
Instructions
- Simmer a sextarius of milk with a little water in a new pot over low heat.
- Dry and crumble three disks of tracta pastry and drop them into the milk.
- Stir with added water so it does not scorch; when cooked, pour over cooked lamb.