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Patina de Pisce Lupo (A Dish of Service-berries)
Patina de Sorbis (A Dish of Service-berries) is a traditional Ancient Roman recipe for a classic dish of service berry (or substitute apple) puree mixed with pepper, stock and calf brains that's thickened with eggs and baked to cook. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Service-berries (Patina de Sorbis).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : Wild FoodBaking RecipesAncient Roman Recipes
Original Recipe
Patina de sorbis calida et frigida: accipies sorbas, purgas, in mortario fricabis, per colum colabis. cerebella enervabis quattuor cocta, mittes in mortario piperis scripulos VIII, suffundes liquamen, fricabis. adicies sorba, in se contemperabis, frangis ova VIII, adicies cyathum liquaminis unum. patinam mundam perunges et in thermospodio pones, et sic eam impensam mittes, ac subtus supra thermospodium habeat. cum cocta fuerit, piper minutum aspargis et inferes.
Translation
A Dish of Service-berries; Served Hot or Cold: Take service-berries, wash them and pound in a mortar, then pass through a sieve. Take four cooked brains and remove the membranes. Put into a mortar 10.5g of pepper, moisten with liquamen and pound. Add the serviceberry [pulp] and mix well. Break [in] eight eggs, and add 50ml of liquamen. Grease a clean, shallow, pan, place in hot ashes and fill with your mixture (ensure there are ashes above an below). When cooked, season with ground pepper and serve [either hot or cold].
Modern Redaction
Ingredients:
1kg service berries (or cooking apples)
225g cooked calf's brains, chopped (or substitute tinned corned beef)
1/8 tsp freshly-ground
black pepper
20ml beef or chicken stock
2 tbsp
liquamen or Thai fish sauce
4 eggs
freshly-ground black pepper, to garnish
Method:
Wash the service berries (or apples), place in a mortar and pound to a paste (or purée in a blender). Pass through a fine-meshed sieve, pressing down with the back of a spoon to extract the pulp. Set this aside.
Place the calf brains (or corned beef) in a mortar, season with the pepper then pound to a paste before working in the stock and liquamen. Add the service berry (or apple) pulp and work the mixtue together thoroughly. Break in the eggs and whisk to combine.
Grease a shallow baking dish and pour in the fruit and meat mixture. Transfer to an oven pre-heated to 170°C and bake for 30 minutes, or until done through. Garnish with a few twists of black pepper and serve either hot or cold.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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