Cookery and Dining in Imperial Rome

by Apicius

[473] GLAZED CUTLETS ALITER OFELLAS

THE MEAT PIECES ARE BRAISED [1] IN BROTH AND ARE GLAZED [2] WITH HOT HONEY [3] AND THUS SERVED.

[1] Cf. note 3 to Excerpta [III].

[2] unguantur.

[3] Dann. oil; G.-V. melle—honey. It is quite common to use honey for glazing foods. Today we sprinkle meats (ham) with sugar, exposing it to the open heat to melt it; the sugar thus forms a glaze or crust.

VI

[474] MEAT BALLS WITH LASER OFELLAS GARATAS [1]

LASER, GINGER, CARDAMOM, AND A DASH OF BROTH; CRUSH THIS ALL, MIX WELL, AND COOK THE MEAT BALL THEREIN [2].

[1] Cf. [Summary of Dishes], and note 1 to Excerpta [III].