Title: Casserole Apicius with Meat or Fish
Categories: Roman
Yield: 4 Servings

FOR PANCAKES
3		Eggs
1/2	c	Flour
1/3	c	Milk
1/3	c	Water
FOR CASSEROLE
2 1/2	c	Cooked pork or chicken
		Thinly slice
		Or
1 1/2	lb	Cooked fish fillets
3		Raw eggs
2	tb	Olive oil
1/2	ts	Ground pepper
1/2	ts	Celery seed (or lovage)
2	c	Beef or chicken stock
1/4	c	White wine
1/4	c	Sweet raisin wine - muscatel
		Flour
		Coarsely ground pepper
		Pine nuts or almonds

First make the pancakes:- beat 3 eggs and add flour, milk and water to make a thin batter. Into a greased 8 inch frying pan, pour a little of the batter and allow it to spread evenly. Cook each pancake over high heat and flip over when it is lightly browned.

Prepare the coked meat or fish:- Mix with eggs, olic=ve oil, celery seed, stock, white wine and sweet wine. Heat the meats in this sauce, adding more liquid if requird. Thicken the sauce with flour.

Next, take a greased casserole dish and cover the bottom with a layer of meats or fish in their sauce. SPrinkle with coarsely ground pepper and with nuts. On this, place a pancake. Fill the dish with layers of the sauced meats, seasoned with pepper and nuts, each alternating with a pancake. Pierce a hole in the final pancake to allow steam to escape and cooke uncovered in a 375 F oven for 20- 25 minutes until the dish is uniformly heated. Serve with a sprinkling of pepper.

Source - The Roman Cookery of Apicius

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