-=> Quoting Charles Pierson to All <=-

Hi and welcome to our little group.

 CP> Reconstructing the Menu of a Pub in Ancient Pompeii

 CP> Master Stock Braised Duck With Mensae

That was an interesting article.
 
 CP> colatura di alici

I had just recently heard of that. Italian fermented fish sauce
enjoying a revival.

 CP> rue

Italians still use it today as a salad herb.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garden Rue (Ruta Graveolens)
 Categories: Wild, Herb, Info
      Yield: 1 Info file
 
           Garden Rue
           Ruta graveolens
 

  Harvesting: Pick young leaves just before flowers open. Collect
  seeds.

  Preserving: Dry leaves and seed.
  
  Uses
  
  Culinary Seed: Infuse with lovage and mint as a marinade for
  partridge.

  Leaf: Rue leaf tastes bitter but very small amounts give unusual
  muskiness to cream cheese, egg and fish dishes. Mix with damsons
  and wine for a delicious meat sauce.
  
  The Complete Book Of Herbs A Practical Guide To Growing & Using Herbs
  by Lesley Bremness

  From: "Hippie_pagan"

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Late Gothic Feast: Salat
 Categories: Historical, Salads, Wild, Herbs
      Yield: 4 Servings
 
           MARINADE:
           Oil
           Vinegar
           Salt
           SALAD:
      1    Fennel bulb
      1 ts Fennel seeds
      1 sm Sliced onion
      2    Minced cloves of garlic
      4    Shallots sliced
      1 lg Leek
      1    Handful of purslane
           FRESH HERBS:
           Parsley
           Sage
           Borage
           Mint
           Cress
           Rosemary
           Rue
           DRESSING:
           Walnut vinaigrette
 
  The salad is simply dressed with oil, vinegar, and salt. Finely
  slice a fennel bulb and place in a bowl, mixing in a tsp of fennel
  seeds. Add a small sliced onion, 2 minced cloves of garlic, 4
  shallots sliced, a large leek sliced crosswise and a handful of
  purslane. Mix these with your hands and let them sit together in a
  cool place for at least an hour. When ready to serve add fresh
  herbs: parsley, sage, borage, mint, cress, rosemary, and rue.
  Dress with your own vinaigrette--a bit of walnut oil is a fine
  addition.

  From: Leda S Meredith
 
MMMMM

Cheers

Jim


... Why are today's average diners such pusses when it comes to bitter?

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