Veal Recipes

Ancient Roman recipe of the upper classes.

Serves 4-6

Ingredients
800g – 1kg veal
300g dried raisins (sultanas)
1 tablespoon honey
2 tablespoons vinegar
200 ml wine
100 ml oil
100 ml Defritum
100 ml Liquamen (or 1 teaspoon salt)
pepper
celery seeds
liebstoeckl
cumin
oregano
dried onion to taste

Definition of liebstoeckl: It is an ancient spice, similar to celery. The roots of the plant were ground into a powder. It’s an umbelliferous plant with yellowish flowers. Its dried roots are used as spice.

Directions
Fry veal in olive oil until well done.
Mix raisins, wine, vinegar,
honey, oil, liquamen and spices together in an extra pan, shortly boil the sauce.
Pour over the veal, then leave the meat for 10 minutes in
the sauce and cook on low heat.
Serve.

Recipe Source: An old Roman cookbook – MARCUS GAVIUS APICIUS: DE RE COQUINARIA

The book is edited and translated from Latin by Robert Maier.