Boiled Ostrich
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- ostrich
- pepper
- mint
- cumin
- celery seed
- dates
- honey
- vinegar
- passum (raisin wine)
- liquamen (Roman fermented fish sauce)
- olive oil
- wheat starch (amulum)
- emmer groats (alica)
Instructions
- Simmer the sauce of pepper, mint, roasted cumin, celery seed, dates, honey, vinegar, passum, liquamen and a little oil in a pot; thicken with wheat starch.
- Pour over the jointed boiled ostrich on a platter and sprinkle with pepper; add emmer groats if you want it stewed.