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Vitellina fricta (Fried Veal)
Vitellina fricta (Fried Veal) is a traditional Ancient Roman recipe for veal served with a sweet raisin-based sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Vitellina fricta.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesBeef RecipesAncient Roman Recipes
Original Recipe
Vitellina fricta: piper, ligusticum, apii semen, cuminum, origanum, cepam siccam, uvam passam, mel, acetum, vinum, liquamen, oleum, defritum.
Translation
For a sauce with fried beef or veal take pepper, lovage, celery seed, cumin, oregano, dry onion, raisins, honey, vinegar, wine, broth, oil, and reduced must.
Modern Redaction
Ingredients:
800g–1kg veal (pork would also work)
300g dried raisins
1 tbsp honey
2 tbsp vinegar
200ml white wine
100ml olive oil
100ml
defritum
100ml
liquamen
A pinch each of pepper,
celery seeds,
lovage, cumin, dried
oregano, dried onion
Method:
Fry the veal in olive oil until it is properly coloured on both sides, then transfer to an oven-proof dish and cook at 180°C (350°F/Gas Mark 4) for 70 minutes. Meanwhile mix together the raisins, wine, vinegar, honey, oil, Liquamen and spices in a pan and bring to the boil.
Once the veal is ready pour the sauce over it. Turn the oven up to 220°C and cook for a further 10 minutes, serve.
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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