Dry Pan-Dish: Porpoise Forcemeat Balls
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- porpoise/dolphin flesh (thursio)
- pepper
- lovage
- oregano
- parsley
- coriander
- cumin
- rue-berry
- dried mint
- wine
- liquamen (Roman fermented fish sauce)
- oil
- savory
- onion
- eggs
Instructions
- De-sinew and finely chop the porpoise; grind with the spices and herbs and form forcemeat balls.
- Cook the balls with wine, liquamen and oil.
- Make a pan sauce of pepper, lovage, savory, onion, wine, liquamen and oil; add the balls and cook.
- Bind with eggs, sprinkle pepper and serve.