Experiments with Hellenistic Cuisine - Part 2
After our first experiment went so well, we were at it again to try out new Hellenisitc recipes. This time on the menu: salt-meat stew and cabbage in the Athenian way.
Contrary to last time, we did not freely interpret our own recipes, but went with complete recipes from the following book:
- The classical cookbook by Andrew Dalby and Sally Grainger, Getty Publications
Salt-Meat Stew
Salting meat was an easy method to preserve meat in antiquity. In ancient Greece, the butchering of household animals was closely connected to religious sacrifice , requiring a special butcher, the so-called mageiros. Consequently butchering an animal did not happen often, and when it did, you tried to preserve as much of the animal as possible for future use.