The Imperial Kitchen II

The Imperial Kitchen II

by Arruntius Horatia

Imperial Dessert

2 handfuls of dried dates 1/2 handful of stone-pine kernels a pinch of salt 1 teaspoon of pepper 1 cup of red wine 3 teaspoons honey

Take the stones out of the dates and fill them with the stone-pine kernels and pepper. Sprinkle the salt on the dates and stew them in a mixture of wine and honey over a low fire. Cook until the skin starts to peel.

Imperial Veal

Veal 2 handfuls of raisins 1 teaspoon of honey 2 teaspoons of vinegar 3 cups of red wine 11/2 cups of oil 1 teaspoon of salt a little pepper 2 onions

Fry the veal in a pot filled with oil until it is well done. Mix the raisins, wine, vinegar, honey, oil, cut up onions and spices in a pan and boil to make a sauce. Baste the meat in the sauce and cook for a short time.