Casserole apicius with meat or fish

4 servings

Ingredients

Quantity Ingredient
3 Eggs
½ cup Flour
2½ cup Cooked pork or chicken
Thinly slice
Or
1½ pounds Cooked fish fillets
3 Raw eggs
2 tablespoons Olive oil
½ teaspoon Ground pepper
⅓ cup Milk
⅓ cup Water
½ teaspoon Celery seed (or lovage)
2 cups Beef or chicken stock
¼ cup White wine
¼ cup Sweet raisin wine - muscatel
Flour
Coarsely ground pepper
Pine nuts or almonds

Directions

FOR PANCAKES

FOR CASSEROLE

First make the pancakes:- beat 3 eggs and add flour, milk and water to make a thin batter. Into a greased 8 inch frying pan, pour a little of the batter and allow it to spread evenly. Cook each pancake over high heat and flip over when it is lightly browned.

Prepare the coked meat or fish:- Mix with eggs, olic=ve oil, celery seed, stock, white wine and sweet wine. Heat the meats in this sauce, adding more liquid if requird. Thicken the sauce with flour.

Next, take a greased casserole dish and cover the bottom with a layer of meats or fish in their sauce. SPrinkle with coarsely ground pepper and with nuts. On this, place a pancake. Fill the dish with layers of the sauced meats, seasoned with pepper and nuts, each alternating with a pancake. Pierce a hole in the final pancake to allow steam to escape and cooke uncovered in a 375 F oven for 20- 25 minutes until the dish is uniformly heated. Serve with a sprinkling of pepper.

Source - The Roman Cookery of Apicius

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