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BBC Radio 4 - 92 to 94 FM and 198 Long WaveListen to Digital Radio, Digital TV and OnlineListen on Digital Radio, Digital TV and Online

History
THE ROMAN WAY
MISSED A PROGRAMME?
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THE LATEST PROGRAMME
Friday 31 May 2002, 11.00-11.30am
Using contemporary accounts from all levels of society, from the chattering classes to humble foot-soldiers, from senators to slaves, The Roman Way explores different aspects of everyday life, two millennia ago.

Ancient Roman Cuisine - Some Recipes

The following recipes are taken from an old Roman cookbook:
De Re Coquinaria by Marcus Gavius Apicius(1st century A.D.)

Click here for details about this notorious Roman gourmet, and also an explantion of some of the more obscure Roman ingredients.

Recipes

ALITER BAEDINAM SIVE AGNINAM EXCALDATAM (Steamed Lamb)
10 lamb cutlets
1 l white wine
100ml oil
2 big onions, diced
2 tblsp ground coriander
1 tsp ground pepper
1 tblsp Liebstoeckl
1 tsp ground cumin
200ml Liquamen (or 2 tsp salt)
Put cutlets into pot, together with diced onion and spices. Add Liquamen, oil and wine. Cook 45-60 minutes. Pour sauce into a pan and thicken it with starch. Serve cutlets together with the sauce.

OVA SFONGIA EX LACTE (Pancakes with Milk)
8 eggs
600ml milk
100ml oil
a little bit honey
a little bit ground pepper
Mix eggs, milk and oil until you have a pancake dough. Fry in a pan and serve topped with honey and a little pepper.

GUSTUM DE PRAECOQUIS (Starter with Apricots)
1kg firm ripe apricots or nectarines
200ml white wine
250ml Passum
Peppermint tea (portion for one cup)
Pepper, Liquamen or salt, cornstarch, a little vinegar and honey
Wash, cut and stone apricots. Put them with a little cold water in a pan. Ground pepper and dried mint (that's where the tea bag comes handy...), add Liquamen, honey, Passum, wine and vinegar. Pour into the pan with a little oil. Cook approximately 20 minutes on small to moderate heat. After it boiled add a bit of cornstarch to thicken the sauce, sprinkle with pepper and serve.

PATINA DE PISCICULIS (Soufflee of Small Fishes)
500g boiled fillet of small fishes or whole sardelles
150g dried raisins (sultanas)
1/2 tsp freshly ground pepper
1 tblsp Liebstoeckl
1 tblsp oregano
2 small diced onions
200ml oil
50ml Liquamen, or 1/2 tsp salt
some cornstarch
Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil together and put in a casserole. Cook until done. Then put small boiled fish fillets or boiled small whole fishes into it. Thicken with a bit of cornstarch and serve

PEPONES ET MELONES (Water and Honey Melons)
Half a honey melon peeled, diced
Half a water melon peeled, diced and stoned
500ml Passum
A little bit of honey (or Passum)
1 tblsp minced parsley
1/2 tsp freshly ground pepper
a little bit of Liquamen, or a dash of salt
Poleiminze, Silphium, vinegar, if wanted
Cook diced melons in a pan together with spices and herbs until done. Sometimes Silphium is added.

DULCIA DOMESTICA (Housemade Dessert)
200g fresh or dried dates
50g coarsely ground nuts or stone-pine kernels
a little bit salt
honey, or red wine with honey (to stew)
Take the stones out of the dates and fill them with nuts or stone-pine kernels. Sprinkle a bit of salt on the filled dates and stew them in honey or honey-sweetened red wine. The dates have to be cooked in on low heat until their paring starts to come off (approximately 5-10 minutes).

Listen Live
Audio Help
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Listen to l - Life at the Edge
Listen to ll - Life at the Top
Listen to lll - Filling the day
Listen to lV - Filling the Mind
Listen to David Aaronovitch's Roman Way
Listen to the producer's account of making the series..
ROMAN WAY PAGES
Go to - The Roman Way homepage
Go to l - Life at the Edge
Go to ll - Life at the Top
Go to lll - Filling the Day
Go to lV - Filling the Mind
Go to - Ancient Roman recipes
Go to - Useful Latin phrases for the Forum?
Go to - David Aaronovitch's Roman Way
Go to - The producer's insight into making the programme.
DON'T MISS
In Our Time
Thursday 9.00-9.45am, rpt 9.30-10.00pm. Melvyn Bragg explores the history of ideas. Listen again online or download the latest programme as an mp3 file.
USEFUL LINKS
Vindolanda
BBC History: Roman Britain
This Sceptred Isle
Appian Way - a journey between two seas
Society for the Promotion of Roman Studies
Aphrodisias
Encyclopedia of Roman Emperors
British Museum COMPASS search
Kansas University: LacusCurtius
Argos: Ancient and medieval search
www.bbc.co.uk/history
news.bbc.co.uk
The BBC is not responsible for external sites.


PRESENTER
David Aaronovitch
David Aaronovitch is a broadcaster and journalist. Having been editor of On The Record, he moved onto presenting a number of programmes, including On Air, The Argument and Radio 4's Copy Snatchers. He is also a regular columnist on The Independent.

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