Sew up the incision. Dormouse is one Roman specialty that has persisted: It is still served in Croatia and Slovenia. As the exhibition demonstrates, the food and culinary culture of ancient Rome endure in … Leave the skin on if you want the 'mice' to be nice and crispy! Ingredients 8 Chicken drumsticks 1 cup plain all-purpose flour 2 teaspoons cumin seeds 2 teaspoons caraway seeds 2 teaspoons sweet paprika powder tablespoon honey 2 bay leaves A little vegetable oil google_ad_slot = "6390694528"; Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Glisglis – a Roman gift and a recipe for a festive dormouse, Benedictine Monasteries in Alphabetical Order. Source: Wikipedia. https://daresburycofe.org.uk/about-us/lewis-carroll-window/. For a Modern interpretation of the dormouse recipe (a.k.a the substitution of dormouse with chicken) , please check out this wonderful recipe… I've cooked it many times. Recipe 6.1. Cat, dormouse and other Italian recipes | Food | The Guardian Post was not sent - check your email addresses! Found this cool article for something that EVERYONE knows about but wouldn't try even if the main ingredient were readily available. Are the ingredients in these recipes really what people in ancient Rome and Italy were eating? Erm – and then having been lovingly fattened up they were cooked. In Ancient Rome dormice were kept in large terracotta pots called gliaria. The Roman cookbook Apicius, now thought to date from the late 4 th or early 5 th century, famously contains a recipe for stuffed dormouse, which I reproduce below: Cover them with the marinade and pop them in the fridge. However, ancient Greek food was much simpler, consisting mainly of cereals – most prominently barley, emmer, and einkorn. The next food trend-in-the-making may be for you—Ye Olde Recipe. So, in this recipe, I marinate chicken drumsticks overnight and call them dormouse (Gliris). The Romans would catch dormice from the wild in autumn when they were fattest. Bake for 10-15 mins. The edible Dormouse was farmed and eaten by the ancient Romans, the Gauls, and the Etruscans (usually as a snack), hence the word edible in its name. // Make an incision in the dormouse. Two recipes have survived from Roman times: Glazed with honey and rolled in poppy seeds (Petronius) Stuffed them with a mixture of pork mince, dormouse meat trimmings, pepper, nuts, asafoetida and garum and then roasting or boiling them (Apicius 8.9.1) External links . It normally weighs from 120 to 150 g (4.2 to 5.3 oz), but may almost double in weight immediately prior to hibernation . Put them in a little packet of foil and add a splash of Caroenum. And I wouldn’t worry about the Roman rodent pots having an exercise wheel or not, apparently the glisglis sleeps for seven months of the year. The recipe for dormouse in De re coquinaria suggests an intensive preparation: stuffing the dormouse with minced pork and the minced meat of the whole dormouse, together with spices (and liquamen, for our fish sauce fans.) The edible dormouse is the domesticated Glis glis, which when fattened can weigh up to 300 grams. Original recipe: Glires: isicio porcino, item pulpis ex omni membro glirium trito, cum pipere, nucleis, lasere, liquamine farcies glires, et sutos in tegula positos mittes in furnum aut farsos in clibano coques. Roman Recipe for Edible Dormouse: Kill the dormouse. a complete explanation of why I’m telling you this and how you can support this site without paying Martial identifies dormice as a potential gift for guests but the Emperor Claudius banned this item from Martial’s list of 223 possible Saturnalia guest gifts as being too extravagant. Pliny says that they liked beechnuts as well. A Dormouse is hard to come by these days. Pound the pepper, lovage, a little caraway, pour on liquamen, flavour with wine. That would be sewn up and then roasted. The Roman cookbook entitled Apicius has the following recipe: Stuff the dormice with minced pork as well as the flesh from all of the dormouse’s limbs, together with ground pepper, pine nuts, laser and liquamen and place them sewn up on a clay tile in the oven or cook them in a roasting pan. Perhaps the most popular of all the Roman appetizers was the … Instructions Mix minced meat with the soaked French roll. Well, Ancient Rome did. Here is a bit of legal housekeeping. google_ad_client = "ca-pub-2066079196933121"; Roman villas oftentimes raised edible dormice to be eaten locally or sold at the market to those with expensive taste. See more ideas about ancient recipes, food history, ancient. Ancient Roman style Chicken. https://www.dessertjoy.com/ancient-roman-dessert-recipes.html Set the chicken onto an oiled/greased baking tray, making sure to rub some of the oil into the skin. What is it: This is an ancient sauce made from fermented fish entrails and salt, which entered the Roman… https://romanrecipes.wordpress.com/2016/04/15/parthian-chicken That would be sewn up and then roasted. See more ideas about roman food, recipes, ancient recipes. After you've had them soaking in the fridge overnight, drop them on a tray and bake for about 30 minutes. -->. google_ad_width = 120; The dormouse being stuffed into the teapot is not an edible dormouse and thus not a suitable midwinter gift for an Ancient Roman or indeed anyone else for that matter. google_ad_height = 90; receive a small commission (pittance) if you buy something from amazon using those links. It should be noted that Roman recipes by Apicius ( the only “complete” recipe book that has survived) does not include measurements, ingredients, or even a cook time. To this day, wild edible dormice are consumed in Slovenia, where they are considered a rare delicacy and where dormouse trapping is an ethnic tradition. https://www.atlasobscura.com/articles/dormouse-jars-glirarium-rome The edible dormouse is the largest of all dormice, being around 14 to 19 cm (5.5 to 7.5 in) in head-body length, plus an 11- to 13-cm-long tail. Once rinsed, pat the chicken dry. Coquinaria.nl. Close the packet. Nettle Pudding, 6000 BC. We have them here – they play havoc with your insulation! Mar 19, 2019 - Explore Gale L.'s board "Ancient Roman Recipes", followed by 452 people on Pinterest. Give it a swirl around and leave the bag in the fridge overnight so the flavours sink in. The edible dormouse was caught then held in captivity for a time while it was fed nuts and acorns. Nov 20, 2020 - One of my food history boards with ancient recipes. The Slovenian dormouse … Edible dormouse (Glis glis). You may be surprised to find out that the answer is yes. Tell them it's dormouse.