Steamed Lamb Cutlets Recipe
The content of this article provides interesting facts and information about Roman food recipes including this Steamed Lamb Cutlets Recipe.
Steamed Lamb Cutlets
Aliter baedinam sive agninam excaldatam | List of Ingredients:
10 lamb cutlets
1 l white wine
100ml oil
2 big onions, diced
2 tblsp ground coriander
1 tsp ground pepper
1 tblsp Liebstoeckl (celery)
1 tsp ground cumin
200ml Liquamen (a salty fish sauce which can be replaced by salt) (or 2 tsp salt)
Cooking Method & Instructions:
Put cutlets into pof, together with diced onion and spices. Add Liquamen (a salty fish sauce which can be replaced by salt), oil and wine. Cook 4560 minutes. Pour sauce into a pan and thicken it with starch. Serve cutlets together with the sauce.
| Steamed Lamb Cutlets Recipe |
Steamed Lamb Cutlets Recipe
The above Ancient Roman recipe for Steamed Lamb Cutlets is written in totally different way to today's recipe books! Food and ingredient measurements were extremely basic - quantities were not often specified in Roman food recipes. Temperature control was difficult and therefore not specified! Cooking times were vague - and left to the cook to decide! Steamed Lamb Cutlets Recipe
The content of this Steamed Lamb Cutlets Recipe is taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, the overall title being 'De re coquinaria' which means "On the Subject of Cooking". Steamed Lamb Cutlets Recipe |
