Roman recipes
Aliter cucumeres
(Cooked Cucumbers with Fennel)
By Apicius VI, III, 84
A recipe to accompany the main course
Original recipe: rasos: elixabis cum cerebellis elixis, cumino et melle modico, apii semine, liquamine et oleo. ouis obligabis, piper asparges et inferes.
Translation: Cucumbers, pepper, pennyroyal, honey or condensed must, broth and vinegar; once in a while one adds silphium.
Ingredients
- 4 cucumbers, sliced
- Ground pepper
- Mint (or pennyroyal)
- Honey or Sweet raisin wine
- Veal or chicken stock (use water instead to satisfy the vegitarians)
- White wine vinegar
- Fennel
Preparation
- Slice the cumbers into a pot.
- Season with pepper, mint (or pennyroyal), and honey or raisin wine.
- Add stock and vinegar.
- Bring to a boil, then cover, and simmer gently.
- Sprinkle with fennel to taste, and serve when cucumbers are lightly cooked.
