Ancient Roman Recipes

A Lucretian Dish - Patina Lucretiana

DDV CULINARY

Clean young onions, rejecting the green tops.
Place them in a saucepan with a little broth, some oil and water,
and, to be cooked with the onions place salt pork
in the midst of the scallions.
When nearly done, add a spoon of honey a little vinegar
and reduced must.
Taste it, if insipid add more brine broth.
If too salty, add more honey, and sprinkle with savory.