Original Recipe [Sauce for fish] Hierophile, 13th century For fresh fish, one should use, as it has been indicated for the month of June, all those that have delicate flesh, and these may be seasoned with a mustard sauce… [Master Demetrios, Byzantine Cuisine] Ingredients: 3 Tbsp. Ground mustard seed 2/3 c. white wine vinegar 2 large garlic […]

Ingredients: 1 1/2 cups natural barley salt 3/4 cup Feta cheese, crumbled 1 lb. ground beef 1 onion, finely chopped bread crumbs 4 zucchini, sliced 3 cups medium white sauce: 2 Tbs olive oil 2 Tbs flour 1 cup of warm milk pinch of salt Method: Cook the barley in salted water until done. Drain […]

Original Recipe [To cook fish] Hierophile, 13th century …one should choose fish which has a delicate flesh… They should be cooked with oxymel, vinegar and garum. [Master Demetrios, Byzantine Cuisine] Ingredients: 4 lbs. salmon fillets 4 Tbsp. White wine vinegar 2 Tbsp. + 2 tsp. Honey 2 tsp. Fish sauce Olive oil Method: Spread a small […]

Ingredients: 3-4 oysters per person pinch of pepper pinch of ground lovage 2 egg yolks 1 tbls vinegar 1 tbls olive oil 1 tbls wine 1 tsp anchovy essence 1 tbls honey (optional) Method: Open the oysters as near as possible to the time of eating. They may be served raw, stewed,or baked then covered […]

This is a fresh fish soup, which is improved by having as many different varieties of fish as possible. You can make it with salt or fresh water fish, but you will need at least 3 or 4 varieties for the best results. Ingredients: 1 cup scallions or leeks, sliced 1/2 cup olive oil 1/2 stalk fennel, […]

Andalusian p. A-8 Take a young, cleaned hen and put it in a pot with a little salt, pepper, coriander, cinnamon, saffron and sufficient of vinegar and sweet oil, and when the meat is cooked, take peeled, crushed almonds and good white sugar, four ounces of each; dissolve them in rosewater, pour in the pot […]

(Andalusian p. A-9) It is made with hens, pigeons, ring doves, small birds, or lamb. Take what you have of it, then clean it and cut it and put it in a pot with salt and onion, pepper, coriander and lavender or cinnamon, some murri naqi, and oil. Put it over a gentle fire until […]

Original Recipe In Pullo Elizo Ius Crudum Apicius, #235 Put in the mortar dill seed, dry mint, laser root, moisten with vinegar, fig wine, broth, a little mustard, oil and reduced must, and serve. (Vehling, p. 149) Ingredients: 1 teaspoon dill seed 1 1/2 teaspoons dried peppermint 4 cloves garlic 1 1/2 teaspoon balsamic vinegar 4 […]

Ingredients: 3/4 cup of olive oil 1/2 onion, chopped 8 scallions, chopped fine 2 lg. cloves of garlic, chopped 1 cup natural barley chopped fresh dill to taste 1/2 cup parsley, chopped juice of 1/2 lemon salt to taste 1 cup hot water 1 one pound jar grapevine leaves 3-4 pound chicken, cut in quarters […]

Ingredients: 1 lb. lean beef or veal, ground 1 medium onion, grated 1 clove garlic, crushed 1 egg, beaten lightly 2 slices of bread, crusts removed, soaked in water and squeezed dry 3 Tbs minced parsley 2 sprigs fresh mint 1/2 tsp. ground cinnamon 1 Tbs red wine 2-3 Tbs water, if necessary salt 1 […]