ISICIA OMENTATA (a kind of Roman Burgers)

(Apic. 2, 1, 7)

Ingredients:

500g minced meat, 1 french roll, soaked in white wine, 1/2 tsp freshly ground pepper, 50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine), some stone-pine kernels and green peppercorns a little Caroenum Baking foil

Instructions:

Mix minced meat with the soaked french roll. Ground spices and mix into the meat. Form small burgers and put pine kernels and peppercorns into them. Put them into baking foil and grill them together with Caroenum.

PEPONES ET MELONES (Water and Honey Melons)

(Apic. 3, 7)

Ingredients:

1/2 honey melon both peeled, diced 1/2 water melon, and stoned 500ml Passum, a little bit of honey (or Passum) 1 tblsp minced parsley 1/2 tsp freshly ground pepper, a little bit of Liquamen, or a dash of salt, Poleiminze, Silphium, vinegar, if wanted.

Instructions:

Cook diced melons in a pan together with spices and herbs until done. Sometimes Silphium is added.

PATINA DE PISCICULIS (Soufflee of Small Fishes)

(Apic. 4, 2, 30)

Ingredients:

500g boiled fillet of small fishes or whole sardelles, 150g dried raisins (sultanas), 1/2 tsp freshly ground pepper, 1 tblsp Liebstoeckl, 1 tblsp oregano, 2 small diced onions, 200ml oil, 50ml Liquamen, or 1/2 tsp salt some cornstarch

Instructions:

Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil together and put in a casserole. Cook until done. Then put small boiled fish fillets or boiled small whole fishes into it. Thicken with a bit of cornstarch and serve.

PATINA DE PIRIS (Pear Soufflee)

(Apic. 4, 2, 35)

Ingredients:

1kg pears (peeled and without core), 6 eggs, 4 tblsp honey 100ml Passum, a little bit oil, 50ml Liquamen, or 1/4 tsp salt 1/2 tsp ground cumin, ground pepper to taste

Instructions:

Mesh cooked and peeled pears (without core) together with pepper,cumin, honey, Passum, Liquamen and a bit of oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. Serve with a bitt of pepper sprinkled on the soufflee.

MINUTAL MARINUM (Seafood Fricassee)

(Apic. 4, 3, 1)

Ingredients:

500g fish fillet (e.g. salmon), 250ml white wine, 500ml beef broth 3 leek branches, (I hope branch is the correct expression...) 100ml oil, Liquamen or salt, coriander, pepper, Liebstoeckl, Oregano to taste a little bit of starch or flour to thicken the sauce

Instructions:

Put the fish in a pan, add Liquamen, oil, wine and broth. Chop leek branches and coriander. Chop fillets into a kind of fish goulash.bszRC Cook approximately 30 minutes on small to moderate heat. When well done ground coriander, Liebstoeckl and oregano and add to the fish fricassee. Boil again shortly. Then thicken sauce with starch, sprinkle pepper on the fricasse and serve.