Ancient Roman Recipes

Chicken Parthian Style - Pullum Parthicum


Culinary Articles » Old Recipes and Ancient Recipes » Ancient Roman Recipes

Ancient Roman Recipes
Chicken Parthian Style

Dress the chicken carefully and quarter it.
Crush pepper, lovage (See note for lovage)
and a little caraway moistened with broth, and add wine to taste.
After frying place the chicken in an earthen dish pour the season over it.
Add laser (See note for laser root) and wine.
Let it assimilate with the seasoning and braise the chicken to a point.
When done sprinkle with pepper and serve.

Lovage is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Celery leaves can be used as a substitute for lovage.

Also known as silphion or laser root was a plant of the genus Ferula. Generally considered to be an extinct "giant fennel". It became extinct by the end of the 1st century A.D. It had a very strong taste and smell and was used as an onion and garlic substitute. A modern substitute for silphion is asafoetida.

Laser Root
Same as Silphium.

Asafoetida is a strong smelling spice and should be used sparingly. Its predecessor was silphium. Asafoetida was used as substitute for silphium when Alexander the Great invaded Asia. His soldiers discovered a plant that was almost identical with silphium when they were crossing the northeastern provinces of the Persian Empire. Cooks that are interested in recreating ancient Roman recipes today use asafoetida when silphium is called for.

Pullum Parthicum (Latin Version)

Pullum aperies a naui et in quadrato ornas. teres piper, ligusticum, carei modicum. suffunde liquamen. uino temperas. componis in Cumana pullum et condituram super pullum facies. laser et uinum interdas. dissolues et in pullum mittis simul et coques. piper aspersum inferes.