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Cooking a whole ostrich is an enormous task, but Apicius provides a recipe for ostrich: In struthione elixo: piper, mentam, cuminum assume, apii semen, dactylos vel caryotas, mel, acetum, passum, liquamen, et oleum modice et in caccabo facies ut bulliat.Amulo obligas, et sic partes struthionis in lance perfundis, ete desuper piper aspargis. Bind with amulum, pour over the pieces of ostrich in a serving dish and sprinkle with pepper.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. 100g fresh mint (and/or pennyroyal) 50g fresh coriander 50g fresh parsley 1 small leek a sprig of fresh thyme 200g salted fresh cheese vinegar pepper olive oil Follow Columella's method for this salad using the ingredients listed.

Brush your tuna fillets with oil, pepper and salt, then grill them on one side over a hot barbecue.

Turn them and brush the roasted side with the vinaigrette. The tuna flesh should be pink inside so don't let it overcook. Pound the cumin and the celery seed in powder, then grind the peppercorns.

Reduce the oven temperature to 180°C/350°F/Gas 4, and continue to roast for 2 hours per kg, basting regularly. Pour off the fat from the roasting tin, then deglaze it with the wine and the honey mixture.

Pour this into a saucepan, add the roasting juices, and fat to taste.

Si autem in condituram coquere volueris, alicam addis. If you wish to cook the ostrich in the sauce, add You may prefer to roast or fry your ostrich, rather than boil it.