Illustrated
Roman Cookery
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The various dishes here were based on recipes found in
Jane Renfew's Food & Cooking in Roman Britain, as well as Dalby
and Grainger's The Classical Cookbook. Each meal is linked to an online
version of the recipe, most of which can be found at the excellent Romans-In-Britain website. |
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Vitellian Peas with Aniseed
Chicken |
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Spicy
Lentils with Bacon |
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Butter
Beans with Herbs, and Fruit |
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Cabbage and Leek with
Caraway Seeds, with Carrots in Cumin
Sauce |
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Lentils
and Barley, served with Cabbage & Leek cooked with Caraway Seeds |
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Pulmentum |
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Spicy
Lentils and a Prawn
Rissole |
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HOME |
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