Original Recipe
Caccabinam Fusilem (from Vinidarius' Apici Excerpta) ii
Caccabinam Fusilem: Malvas, porros, betas sive coliclos elixatos, turdos atque isicia de pullo, copadia porcina sive pullina et cetera quae in praesenti habere poteris, compones variatim. teres piper, ligusticum cum vini veteris pondo duo, liquamen pondo I, mel pondo I, olei aliquantum. gustata, item permixta et temperata, mittis in patinam et fac ut modice ferveat. et cum coquitur, adicies lactis sextarium unum, ova dissoluta cum lacte perfundes, patinam, mox constrinxerit, inferes.
Translation
Fluid Casserole: Arrange variously mallows, leeks, beets or boiled stalks, thrushes and chicken forcemeats, and choice cuts of pork or chicken and any other tender meats that you have on hand [in a casserole]. Grind pepper and lovage [in a mortar] and [blend] with two measures of aged wine, one measure of stock, one measure of honey, and some olive oil. Taste and stir to combine. Pour the sauce into a pan and heat gently. When done, mix eggs in 600ml milk and add this to the sauce. Pour over the casserole [cook] and serve as soon as it has set.
Modern Redaction
Ingredients:
300g cooked pork, sliced
200g cooked chicken, sliced
100g cooked game birds, sliced
100g mallow leaves (or vine leaves)
2 leeks, shredded
100g collard greens or spring greens, shredded
60g baby beetroot, peeled and sliced
1 tsp freshly-ground black pepper
2 tsp lovage (or celery) seeds
200ml white wine
100ml chicken or pork stock
3 tbsp runny honey
2 tbsp olive oil
500ml milk
2 raw egg yolks
Method:
Line the base of greased casserole dish with the mallow (or vine) leaves then arrange the meats and vegetables neatly in layers.
Pound together the black pepper and lovage seeds in a mortar then moisten with the white wine and turn into a saucepan. Whisk in the stock, honey and olive oil then bring to a boil. Take off the heat and set aside.
Pour the milk into a saucepan and bring to the scalding point (where small bubbles form around the edges. Beat the egg yolks in a bowl then take the milk off the heat. Add the hot milk to the egg yolks in a slow and steady stream, beating vigourously with a whisk as you add the milk. Once all the milk has been mixed into the egg yolks add the wine sauce.
Return to the heat and cook gently until slightly thickened then pour this mixture over the contents of the casserole. Transfer to an oven pre-heated to 170°C and bake, uncovered, for about 50 minutes, or until the vegetables are tender and the custard has set.
Serve hot. If desired, the casserole can be topped with The Ground Seasonings that you Add to the Small Casseole before serving.
Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.
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