T O P I C ��� R E V I E W
|
Sol System
Member # 30
|
posted
http://www.press.uchicago.edu/Misc/Chicago/233472.html
Excerpted from some book about Roman stuff. This one, I guess.
quote: Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum, aut si non erit viridem cepam, folia latucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium, et caseum recentem et salsum: ea omnia partier conterito, acetique piperati exiguum, permisceto. Hanc mixturam cum in catillo composurris, oleum superfundito.
I may try this salad.
And there's a link at the bottom to a handful of medieval European recipes as well. "Orange Omelette for Harlots and Ruffians." Delicious!
(Though personally, my culinary ambitions are limited to Peanut Butter & Jelly for Rakes and Terminal Layabouts.)
|
TSN
Member # 31
|
posted
No wolf nipple chips? Ocelot spleens? Wrens' livers?
|
Lee
Member # 393
|
posted
I'm not sure if I'd be able to find a boar in the supermarket, but I might give the sauce a go. . .
|
|