Weekend cooking Ancient Roman style

Last week I read “Ancient Rome of five denarii a day” by Philip Matyszak, a book about ancient Rome, disguised as a contemporary travel guide. As a travel guide should it also covers the local culinary specialties. Today I would like to share one recipe from Apicius. It shows quite clearly that the Romans’ idea of a good meal and ours differ quite a bit.

Dormouse

Image via Wikipedia Commons

Glires (dormice)

Ingredients:

  • Lean pork
  • offal of dormice (if you have no dormice, a hamster or field mouse will do). Keep the dormice, you will need it in a bit.
  • ground black pepper
  • assorted nuts
  • a few leaves of laser (if you have no laser, arugula will do). You can find more on laser here.
  • a bit of liquamen (or garum). More on that here.

Crush everything in a mortar and stuff the dormice with the mixture. Cook in broth or roast in the oven (make sure the ears don’t get burnt).

Definitely different from what we would consider a delicious meal.

This post is part of

Weekend cooking is hosted by Beth Fish Reads. For the other weekend cooking posts please go there.

9 Comments Write a comment

  1. I’m trying to decide if the dormice is still kicking while making this recipe? LOL!! And first I thought “offal??” but I think I can figure it out. Thanks for sharing the fun.
    Trish’s last post ..Operation Bundt Pan

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