Sort of Sunday Supper…. sort of… and a fun blog suggestion

You may remember that I have posted about cooking some ancient and medieval dishes.

Today I discovered a blog dedicate to ancient cooking with a delightful name: Pass The Garum.

Garum, of course, is the ancient equivalent of ketchup.  It is the fishy sauce Romans put on everything.  A modern close equivalent is Vietnamese fish sauce.  By itself, dreadful.  On food, pretty good.  Also, don’t count out the wonderful S. Italian colatura. A reader here sent me some colatura and I have been addicted to it ever since.   Keep in mind that many modern sauces for meats developed from fermented fish concoctions.

The blog in question has great photos and worked out recipes along with comments on how successful they were.

My experience with cooking in an older style has been good and instructive.  There are many different combinations of flavors.  The techniques, usually slow, produce deeper layers of flavor.

Books I have worked with

The Roman Cookery of Apicius

One of the things I made HERE.

The Medieval Kitchen: Recipes from France and Italy

And there is the book of recipes of food mentioned in Patrick O’Brian’s Aubrey/Maturin series.

Lobscouse and Spotted Dog: Which It’s a Gastronomic Companion to the Aubrey/Maturin Novels


About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. Lisa Graas says:

    Have any egg recipes? ;-) I raise chickens. Six eggs a day keeps the government away. :-)

  2. acardnal says:

    Did you ever make that paella?

  3. UncleBlobb says:

    “Which I’m a comin’ ain’t I your honor?!”

  4. Suburbanbanshee says:

    There are plenty of medieval egg recipes. has ones for stuffed eggs (aka “split nuns”) which are a sort of deviled eggs; eggs poached in oil and mustard; May eggs (a show recipe where you blow out the eggs’ innards); Ember Day tart (egg pie sorta like quiche); Pety Pernauntes (a dessert tart); etc.

  5. Mary Jane says:

    I *love* Vietnamese fish sauce! It is great with a spring roll or crispy roll (next to a big bowl of Pho. :)

  6. Cathy says:

    Old cookbooks are cool. My mom has her grandma’s cookbook which originated in the mid 1800’s. It includes a recipe for blackbird pie. My favorite instruction in the book refers to the making of head cheese and states first to find someone, other than yourself, to clean the head of a cow.

  7. mike cliffson says:

    Hmm Fr, in St Paul’s footsteps of indifferently knowing how to live poor and how to live wealthy, as the Good Lord should send, at a gustatory level?
    Translation: me mouth’s awatering!

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