The Stewpot Recipe Gallery
Mystron (Savoury Barley)
Athenaeus, The Partying Professors
‘Nicander of Colophon is the author who employs the word
mystron when describing the use of the word barley groats in the first
of his two books On Farming. He writes: “But when you are making
a dish of fresh kid or lamb or capon, put some barley groats in a mortar,
pound them well, then stir in some ripe olive oil. When the stock
is boiling hard, pour it over the pounded groats, put the lid on the pot
and steam it; for when it is cooked in this way, the heavy meal swells
up. Serve it when lukewarm in hollow mystra.”’ [Grant, p. 96]
2 cups pearl barley
1/3 cup olive oil
4 cups chicken broth
Place barley, oil, and broth in a modern rice steamer.
Cook until done. (Alternatively, combine ingredients in a large pot
and cook on a stovetop as directed for barley) Serve in hollowed out bread
Number of Servings
Approximately 8 1/2 cup servings.
This is a very rich side dish -- small servings are recommended.
Thanks to Aethelind for her assistance and input!
Grant, Mark. Roman Cookery: Ancient Recipes for Modern Kitchens.
Serif, London, 2000. ISBN 1-897959-39-7.
Date Of Redaction