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Isicia Plena (Pheasant Forcemeat)
Isicia Plena (Pheasant Forcemeat) is a traditional Ancient Roman recipe for a classic forcemeat dumpling made from pheasant meat pounded to a paste and bound with egg that's cooked in water flavoured with fish sauce before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Pheasant Forcemeat (Isicia Plena).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Game RecipesAncient Roman Recipes
Original Recipe
Isicia plena: accipies adipes fasiani recentes, praeduras et facis ex eo tessellas. cum pipere, liquamine, caroeno in isicio includes, ex hydrogaro coques et inferes.
Translation
Pheasant Forcemeat: Take the fat of freshly-killed pheasants, brown [the meat] and cut into dice. [Mix these] with pepper, stock, and
caroenum. Shape each one into a dumpling and poach in fish-sauce mixed with water.
Modern Redaction
Ingredients:
300g cooked
pheasant meat
3/4 tsp freshly-ground
black pepper
2 tsp stock
1 tbsp
caroenum
1 small egg, beaten
1l water
2 tbsp fish sauce
Method:
Strip the skin from the pheasant then cut the flesh into small dice. Combine in a mortar with the black pepper and pound to a paste. Work in the caroenum and stock then add just enough egg to bind. Shape the forcemeat into balls and set aside in the refrigerator for 1 hour to firm.
Combine the water and fish sauce in a pan. Bring to a boil, carefully add the pheasant forcemeat balls and poach gently for about 30 minutes, or until cooked through. Serve hot.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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