| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Ancient Roman |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Fresh chicken (approx. 1-1.5kg) |
| 100 |
ml |
Oil |
| 200 |
ml |
Liquamen -or- |
| 200 |
ml |
Wine -plus- |
| 2 |
ts |
Salt |
| 1 |
|
Leek |
|
|
Fresh dill; saturei, coriander; pepper to taste |
|
|
A little bit of defritum |
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. Start to fry
chicken and season with a mixture of Liquamen and oil, together with
bunches of dill, leek, Saturei and fresh coriander. Then cook approximately
1 hour with 220 deg C in the oven. When the chicken is done, moisten a
plate with Defritum, put chicken on it, sprinkle pepper on it, and serve.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”