(Apicius, “The Roman Cookbook”)
Boil your sow’s udder, bind together with reed, sprinkle with pepper and
put it in the oven. Half roast.
Pound pepper, mix with lovage and liquamen, blend with wine and passum (
a kind of wine made from corrupted grapes – raisins soaked in wine or
sweet Spanish wine make a good substitute -) thicken with cornflour and
pour everything over the udder.”
This is a good example of what Roman recipes were like. It is clear that
by following these instructions to the letter one will create a culinary
calamity.
There are also several recipes for “Vulvae Steriles” in this famous
book. This dish seem to have been a favourite on the Roman table. I will
discuss this classic delicacy at some other suitable occasion.
