Moretum [Cheese Round with
Lagana [Fried Wafers]
Lucanicae [Lucanian Sausages]
Esicia Omentata [Stuffed Meat Dumplings]
Fungis [Mushrooms in Sauce]
Avem [Birds Stuffed
Raw Sauce for Boiled Chicken
Assaturam [Honey Roasted Meat]
Ius in Assaturae [Cooked Sauce for Roast]
Byzantine Salmon and Mustard Sauce
Carotæ and Pastinacæ [Carrots and Parsnips in Wine Sauce]
Lenticulam [Lentils With Leeks]
Mystron [Savoury Barley]
Caeseus cum Recenti
Fico [Cheese With Figs]
Dulcia Domestica [Honeyed Dates]
THE COOK WOULD LIKE TO THANK:
THL CATRIN VON BERLIN – for doing lunch and for channeling the Grocery
THL RIVKA VLADIMIROVNA RIVKINA – for the use of her kitchen and her help with the sausages
LADY AETHELIND OF ERBYSTOK– for the pottages
MISTRESS EIRENE TZISMISKINA KONTOSTEPHANINA (who was admitted to the Order of the Laurel at this event) – for the kitchen and freezer space, and the salmon recipe
MISTRESS TATIANA PAVLOVNA SOKOLOVA – for her past help in redacting some of these recipes
MISTRESS KATE – for donating the coffee
LADY KATREIN – for inviting me to cook and have fun
*** LADY *** MABBINA (who received an Award of Arms at this event) – for getting up early to come and make the coffee, and for making the cheese.
THE “KITCHEN” CREW (in addition to those already mentioned):
Sir Frederick Thurstone
and anyone else who dropped in to help
THE CLEANUP CREW
You know who you are, and I thank you most gratefully!
Everyone who loaned crock pots, roasters, chafing dishes, and other
equipment to ease the task of presenting a feast without a kitchen
And as always:
THL GUILLAUME DE GONZAC – for love, support, sanity, and the occasional errand … or four!
 Giacosa, Ilaria Gozzini (Herklotz, Anna, translator). A Taste
of Ancient Rome. The University of Chicago Press, Chicago and
London, 1992. ISBN 0-226-29032-8. p. 198.
 ibid, pp. 202-3.
 ibid, p. 198.
Unless otherwise noted, all redactions are the work of the Head Cook