Imperial Cooking Books [ADDED]

[Asylum]

The Imperial Kitchen I
by Arruntius Horatia

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Imperial Minced meat

2 handfuls of minced meat
1 bread soaked in white wine
½ teaspoon of freshly ground pepper
½ teaspoon of salt
a cup of white wine
some stone-pine kemels
green peppercorns

Mix the meat with the soaked bread. Grind the spicees and mix them into the meat. Form balls the size of a small fist and pat them flat. Put the stone-pine kemels and the green peppercorns on the pieces of meat and grill them.



Imperial Fish

2 fish
A handful of raisins
½ teaspoon of freshly ground pepper
3 teaspoons of dried saltrice
2 small, diced onions
1 cup of oil
½ teaspoon of salt


Cut off the head from the fish. Then remove the fins and cut the fish in half to remove the spines.
Mix the raisins, pepper, saltrice, onion, wine, salt and oil together and put into a pot. Cook it with the fish filets until done.


Imperial Chicken

1 fresh chicken
2 cup of oil
4 cups of white wine
2 teaspoons of salt
pepper
coriander
saltrice

Put the chicken in a pot with lid and moisten it with the oil and wine. Add the coriander, salt, and saltrice. Then cook it on a high fire.
Sprinkle pepper before serving.


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The Imperial Kitchen II
by Arruntius Horatia


Imperial Dessert

2 handfuls of dried dates
½ handful of stone-pine kernels
a pinch of salt
1 teaspoon of pepper
1 cup of red wine
3 teaspoons honey

Take the stones out of the dates and fill them with with the stone-pine kernels and pepper. Sprinkle the salt on the dates and stew them in a mixture of wine and honey over a low fire. Cook until the skin starts to peel.



Imperial Veal

Veal
2 handfuls of raisins
1 teaspoon of honey
2 teaspoons of vinegar
3 cups of red wine
1½ cups of oil
1 teaspoon of salt
a little pepper
2 onions

Fry the veal in a pot filled with oil until it is well done.
Mix the raisins, wine, vinegar, honey, oil, cut up onoins and spices in a pan and boil to make the sause. Baste the meat in the sause and cook for a short time.