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603) Ancient Roman recipes "[287] [Baked picnic] Ham [Pork Shoulder, fresh or cured] Pernam The hams should be braised with a good number of figs and some three laurel leaves; the skin is then pulled off and cut into square pieces; these are macerated with honey. [1] Lay the dough over or around the ham, stud the top with the pieces of the skin so that they will be baked with the dough [bake slowly] and when done, retire from the oven and serve.[2]" ---Apicius, Book VII, IX, Apicius: Cookery and Dining in Imperial Rome, edited and translated by Joseph Dommers Vehling, facsimile 1936 edition [Dover Publications: Mineola NY] 1977 (p.

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272) About pastry Food historians trace the genesis of pastry to ancient mediterranean paper-thin multi-layered baklava and filo.

169) [NOTES (appended to this recipe: [1] Ordinary pie or pastry dough, or perhaps a preparation similar to streusel, unsweetened.

[2] Experimenting with this formula, we have adhered to the instructions as closely as possible, using regular pie dough to envelope the parboiled meat.

254) "If the basic concept of 'a pie' is taken to mean a mixture of ingredients encased and cooked in pastry, then proto-pies were made in the classical world and pies certainly figured in early Arab cookery.

But those were flat affairs, since olive oil was used as the fat in the pastry and will not produce upstanding pies; pastry made with olive oil is 'weak' and readily slumps." ---Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.

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