Boiled Veal Recipe

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Boiled Veal Recipe
The content of this article provides interesting facts and information about Roman food recipes including this Boiled Veal Recipe.

Boiled Veal - In vitulinam elixam
List of Ingredients:

800g 1kg veal
pepper, Liebstoeckl (celery), cumin, celery seeds to taste
2 tblsp honey
2 tblsp vinegar
100ml oil
100ml Liquamen (a salty fish sauce which can be replaced by salt) (or 100ml white wine + 1 tsp salt)
a little cornstarch

Cooking Method & Instructions:

Cook the veal for about 1 1/2 hour until well done. Mix together honey, vinegar, oil, ligamen and spices in an extra pan. Boil the sauce only shortly and thicken it with cornstarch. Then pour sauce over the veal and let boil on low heat for anofher 10 minutes. Serve.

Boiled Veal Recipe
The above Ancient Roman recipe for Boiled Veal 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!

Boiled Veal Recipe
The content of this Boiled Veal 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".

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