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IN STRUTHIONE ELIXO (Boiled Ostrich)

IN STRUTHIONE ELIXO (Boiled Ostrich)

(Apic. 6, 1, 1) Ingredients:

  • Ostrich meat (or small guinea fowl)
  • Pepper
  • Mint
  • Cumin
  • Fennel seeds
  • 100 g stoned dates
  • 1 tbsp honey
  • 30 ml vinegar
  • 30 ml passum (or passito wine)
  • Liquamen ( or 2 tsp anchovy paste)
  • 1 tbsp olive oil
  • 1 tsp starch

Instructions:
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Put the ostrich meat into a large stock pot, cover with water and simmer gently for 2½ hours until thoroughly cooked. Drain the bird and dry well. Grind the spices in a pestle and mortar. Add the vinegar and dates and pound into a paste. Stir the honey and oil into this. Joint the meat, pile on a plate and pour the past over the top. This dish can be served either hot or cold.

 
Archives of the ancient Recipes of Pompeii