Roman Roasted Meat - An Ancient Recipe
Mark Merlino - Home page

Method of Cooking:

Take the piece of meat that you choose and roll it
generously in salt before cooking.

Temperature and roasting time depend on the
type of meat and its weight.

After the roast is done, remove it from the oven
and cover it with the 2 tablespoons of liquid
honey. Replace it in the oven for another 5
minutes.
Ingredients:

Roast - Various possible
meats - try beef, veal, pork or
lamb.

Salt

2 tablespoons of liquid honey
Serving:
After the roast is finished, slice and serve.
This recipe is an authentic ancient Roman recipe taken from the writings of the first century Roman cook Marcus
Gavius Apicius. Below is the original recipe in Latin, along with an English translation.
Ancient Recipe: Apicius 268.
"Assaturam: Assam a furno simplicem salis plurimo conspersam cum melle inferes."
"
Roasted Meat: The meat is roasted plain in the oven, sprinkled generously with salt. Serve with honey."

See:
Ilaria Gozzini Giacosa, A Taste of Ancient Rome. Chicago: Univ. of Chicago Press, 1992, page 88.