Monday, January 02, 2006

Julius Child & the Joy of Archaeological Cooking

I have to share these delicious ancient Roman recipes with everyone, which I found at the website for the Pompeii Food and Drink project, in which archaeologists are meticulously studying and documenting the culinary life of the Pompeiians.

A Roman Holiday Recipe
Aladärum M cape.
Linguäs exsecxa et sepone.
Alaudäs abice.
Lingäs mitte in sartaginem cum paulö olei et frige cito.
Eäs traice ad patellam calida.
Quattuor sufficit.

Get 1,000 larks.
Remove their tongues and set aside.
Discard the larks.
Put the tongues in a pan with a little oil and saute quickly.
Transfer to a hot platter.
Serves four.

Or, for those with a larkless budget:

Cucumber Salad
1 cucumber
50g pennyroyal or fresh mint
1 tsp honey
1 tsp pepper
1 Tbl vinegar
1 small clove crushed garlic and a pinch of asafoetida

Peel, slice, and salt the cucmber. Mix together the dressing ingredients, pour over the cucumber and serve.