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Ingredients: meats, fish, dairy, fowl
A list of Roman meats, fish, fowl and dairy; feel free to add:<br>
chickens, pork, lamb, peacock, flamingo, shell fish<br>
lobsters, flounder, beef, deer, venison<br>
doormice, veal, eggs, guinea hen<br>
duck, pigeons, rabbit, hare boar<br>
milk, cheeses (but what were they like?) <p></p><i>Edited by: <A HREF=>Richsc</A> at: 5/24/03 10:47:12 pm<br></i>
Richard Campbell
Legio XX - Alexandria, Virginia
RAT member #6?
milk fed snails, crane, swan, goose, teal, widgeon, woodcock, plover, stork, pheasant, eel, dace, perch, pike, carp, oysters, goat<br>
Hard cheeses,curd cheeses, cream cheeses:<br>
I have found one suggestion (food and cooking in Roman Britain by Jane Renfrew-an English Heritage publication) that cream cheeses may have been made in mortaria. The milk could be left in these bowls to curdle, then the whey would be poured off through a spout on the rim. The grits in the bowl would retain the curd forming bacteria from one cheese making day to the next so there would be no need to use rennet or old whey to set the milk working. <p></p><i></i>
mule ,<br>
apparently evident at either or both mons claudianus/ mons porphyrites in Egypt. <p></p><i></i>

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