| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ancient Roman | Meat | 4 | Servings |
INGREDIENTS
| 10 | Lamb cutlets | |
| 1 | l | White wine |
| 100 | ml | Oil |
| 2 | Big onions; diced | |
| 2 | tb | Ground coriander |
| 1 | ts | Ground pepper |
| 1 | tb | Liebstoeckl |
| 1 | ts | Ground cumin |
| 200 | ml | Liquamen -or- |
| 2 | ts | Salt |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. ALITER BAEDINAM SIVE AGNINAM EXCALDATAM (Steamed Lamb) Put cutlets into pot, together with diced onion and spices. Add Liquamen, oil and wine. Cook 45-60 minutes. Pour sauce into a pan and thicken it with starch. Serve cutlets together with the sauce. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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