[167] MINUTAL À LA MATIUS [1]MINUTAL MATIANUM
PUT IN A SAUCE PAN OIL, BROTH FINELY CHOPPED LEEKS, CORIANDER, SMALL TID-BITS, COOKED PORK SHOULDER, CUT INTO LONG STRIPS INCLUDING THE SKIN, HAVE EVERYTHING EQUALLY HALF DONE. ADD MATIAN APPLES [2] CLEANED, THE CORE REMOVED, SLICED LENGTHWISE AND COOK THEM TOGETHER: MEANWHILE CRUSH PEPPER, CUMIN, GREEN CORIANDER, OR SEEDS, MINT, LASER ROOT, MOISTENED WITH VINEGAR, HONEY AND BROTH AND A LITTLE REDUCED MUST, ADD TO THIS THE BROTH OF THE ABOVE MORSELS, VINEGAR TO TASTE, BOIL, SKIM, BIND [strain over the morsels] SPRINKLE WITH PEPPER AND SERVE.
[1] Named for Matius, ancient author, or because of the Matian apples used in this dish, also named for the same man. Plinius, Nat. Hist. lib. XV, Cap. 14-15, Columella, De re Rustica, lib. XII, Cap. XLIIII.
This is not the first instance where fruits or vegetables were named for famous men. Beets, a certain kind of them were named for Varro, writer on agriculture. Matius, according to Varro, wrote a book on waiters, cooks, cellar men and food service in general, of which there is no trace today. It was already lost during Varro’s days.
[2] Cf. note 1, above. This illustrates the age-old connection of pork and apples.
This is one of two recipes that feature: silphium
This recipe also includes: coriander, black pepper, cumin
No comments:
Post a Comment