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Recipe for Ham
in a Red Wine Sauce
(Krea Tareikhera)

from the Heidelberg Papyrus


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Roman Cookery: Ancient Recipes for Modern Kitchens
AFAIK, this recipe comes from Grant and was inserted by original site author (have I not said to buy these author's books? Please do so and support them....

This recipe makes a sauce that is both sweet and sour.

Original recipe:

Translation: 'Cured meat or slice sof ham, similarly raw meat: first the cured mea tis boiled a little just to take away its saltiness. Then put all these ingrediants into a pan: four parts of wine, tow parts of grape syrup, one part of wine vinegar, dry coriander, thyme, dill, fennel. Fry, after putting everything in together at the start, then boil. Half-way through the cooking some people add honey and ground cumin, others pepper, and after putting the sauce into a warmed pot they add littl epieces of hot loin and bread.'

Ingredients

  • Sliced ham
  • ¼ litre/½ pint red wine
  • 60 ml/2floz red wine vinegar
  • 1 tsp dried dill tops
  • 1 tsp dried thyme
  • 2 tsp ground coriander
  • 1 tbsp honey
  • Half a head of fennel (about 175 g/6 oz)
  • 1 tsp ground pepper
  • 1 large slice wholemeal bread
  • Sea salt

Preparation

  • Finely chop the fennel.
  • Mix all the ingredients except the bread in a pan and braise the chopped fennel in the sauce until tender.
  • Meanwhile cut the crust off the bread.
  • Pour the fennel and wine sauce into a blender and liquidise together with the bread until smooth.
  • Return the sauce to the pan and heat gently before serving, stirring occasionally to prevent sticking.
  • Serve with slices of ham.
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