| Ofellas Ostienses. Designas ofellas in cute, ita ut cutis sic remaneat. Teres piper, ligusticum, anethum, cuminum, silphium, bacam lauri unam, suffundis liquamen, fricas, in angularem refundis simul cum ofellis. Ubi requieverint, in condimentis biduo vel triduo ponis, surclas decussatim, et in furnum mittis. Cum coxeris, ofellas, quas designaveras, separabis et teres piper, ligusticum, suffundis liquamen et passum modicum, ut dulce fiat. Cum ferbuerit, ius amulo obligas. ofellas satias et inferes. | Ostian starters. On the skin, mark out pieces of choice meat, ensuring that the skin remains intact. Pound pepper, lovage, anise, cumin, silphium and one laurel berry, moisten with stock and blend. Pour [this mixture] into an angular pan, along with the meat. Allow to marinade for two or three days then bind it with twigs in the shape of an X and place in the oven. When it has cooked, separate out the marked pieces of meat. Pound pepper and lovage, moisten with stock and add a little passum for sweetness. When this boils thicken with starch. Drench the starters [with the sauce] and serve.
Translation: Celtnet.org. |