Stuffed Dormice A Roman Favourite

BBC ^ | 7-21-2003

[blam]

Stuffed dormice a Roman favourite

The remnants of a Roman hare stew

Archaeologists in Northamptonshire are unearthing the recipe secrets of the Romans. Excavations in the county have shown the dish of the day 2,000 years ago was freshly-grilled hare and stuffed dormice.

The excavations are at Whitehall Villa, Nether Heyford, just yards from the Grand Union Canal, are revealing the secrets of Northamptonshire's Roman Heritage, including their unusual diet.

Archaeologist Martin Weaver said a burned bowl found at the site contained the remnants of hare stew.

"They also ate dormice - stuffed - and oysters. They loved their oysters," he said.

The villa sits on land now owned and farmed by Nick Adams who is discovering he has more in common with his ancestors than he realised.

"I had no real interest in archaeology or Roman things before this came along but, because it's on my land, I get a real kick.

More than 60 students from across the world are taking part in the dig

"The Romans were actually living and working here as I am doing now. They raised sheep and farmed crops as I am doing today," he said.

More than 60 students from across the world are taking part in the dig and some of the finds are believed to date back to the Iron Age.

Stephen Young, of University College, Northampton, said the level, variety and richness of the finds was very revealing.

"It is really starting to highlight the interaction of the people who were living here and gives a real insight into what they were doing here and how long they were here."

The Whitehall Villa and all the finds can be viewed by the public this weekend.

[djf]

Lotta possums here. Just about the dumbest things God ever gave legs to. I imagine a small one could be tasty, I try to grow all the onions and garlic I need.

[cavtrooper21]

By another name, and favored in England for years:
Squab.

[djf]

These were corn fed! Deelishus. I wouldn't eat no city pigeon. And I saw chickens do things that would repulse any normal person for the rest of his life.

[LibWhacker]

Mmmmmmm . . . Weed-rat stew . . . Topped with a little fish eye tartar and you've got heaven on earth!

[Redcloak]

I think that it would actually be "Wabbitus Woastus".

[buwaya]

Pigeons are pretty common game. I used to hunt wild pigeon with an air-rifle. Good eating.

[djf]

Used to hunt pheasant and duck. Trouble with duck, is no matter what you do, you end up with a greaseball. Old man used to hunt woodcock with the twelve gauge. Take 75 of them to get a mouthfull!

[Aliska]

Yeah, those hummingbird wings will really tickle your ribs.

[squarebarb]

I read somewhere (I think 'Food In History')that liquamen survived as worchestershire sauce. Woostus Saucus. It does have anchovies in it. The rest of the world gave up on salty fish sauce except the Orient and Brittania. Interesting.

[TheSpottedOwl]

Isn't that"....WOAST WABBIT!!!"

You are correct! Duck or Wabbit season?

[the bottle let me down]

Had to be hummingbirds, the mice are so small!

Some of 'em grow to about half a pound.

Exceprted from this source.

The single species, Myoxus glis, occurs from France and northern Spain to the Volga River and northern Iran and on the islands of Sardinia, Corsica, Sicily, Crete, and Corfu (Corbet 1978); it also is present in England as the result of introduction . . . .

Head and body length is 130-90 mm, tail length is 110-50 mm, and weight is 70-180 grams (Van Den Brink 1968). The short, soft, thick pelage is silvery gray to brownish gray on the upper parts, lighter on the flanks, and white or yellowish on the underparts. This squirrel-like animal has large and rounded ears, small eyes, and a long, densely bushy tail. The hands and feet, with their rough pads, are adapted for climbing. Females have 10 or 12 mammae (Ognev 1963) . . . .

The edible dormouse inhabits deciduous or mixed forests and fruit orchards in both lowlands and mountains . . . .

In some areas Myoxus is considered extremely harmful to the production of fruit and wine. It consumes large amounts of apples, pears, plums, and grapes and has been reported to destroy one-third of the grape crop in the northern Caucasus. However, it is easily trapped, there is some demand for its luxuriant fur, and it is hunted for use as food and a source of fat. In ancient Rome Myoxtis was considered a delicacy, and colonies were kept in large enclosures planted with nut-bearing bushes and provided with nesting sites. Prior to a feast, individual animals would be confined to earthen urns and fattened on acorns and chestnuts. The meat of Myoxus is still a gourmet dish in some parts of Europe.

[I still care]

This is from a cooking site. Frankly worchestershire sounds a little more appetizing.

Liquimen and Garum

Garum is a condiment or sauce widely used by the ancient Greeks and Romans.

Take some small fish, the intestines of some larger fish, maybe some oysters, salt them, maybe add some vinegar, pepper and/or other spices. Then set this in the sun for several days. At this point it is called liquimen. As this appetizing mass of stuff would ferment and putrefy it oozed a liquid. This liquid is garum. Used as a seasoning in cooking and also as a table condiment. There are several modern versions of this: Pissalat from Nice and nuoc-mam in Vietnam are two of them.

[New Horizon]

Sorry, but some things are just too nasty looking to eat...

[djf]

Guarantee if you were hungry enough, you'd eat worse than that. If it came down to it, I wouldn't even have to hunt them. Just throw some of the hounds food over the fence and wait till he raises a ruckus. Had a MONSTER one behind my house about 3 yrs back, and the mutt killed two juveniles in the back yard last year.

[Erasmus]

Now, I don't mean to brag...but I make a mean weed-rat stew.

I think that's what the French call ratatouille.

<]B^)

[Erasmus]

These were corn fed! Deelishus. I wouldn't eat no city pigeon. And I saw chickens do things that would repulse any normal person for the rest of his life.

You musta grown up on the farm with Larry Flynt.

<]B^)

[djf]

The Romans had an interesting habit when it came to their little get-togethers. If the conversation was lively, and many were awake and interested, they would dilute the wine with water, to keep people somewhat sober and alert.
If however the goings weren't all that good, or friction was developing, they would serve it full strength, and encourage all sorts debauchery. And of course everyone knows they had troughs so that as soon as they ate their fill of things they liked, they'd vomit, clean themselves up, and go back for seconds.

[jordan8]

The basic food of Romans was wheat, usually boiled as a porridge and flavored with a wide variety of things, both sweet and savory (more usually the latter). Most Romans had only a charcoal brazier in their rooms for heat and minor cooking and took their food to a bakery or other such shop to be cooked, or bought it there.

[SunkenCiv]

Just adding this to the GGG catalog, not sending a general distribution.

Please ping me to other topics which are appropriate for the GGG list. Thanks.

Please FREEPMAIL me if you want on, off, or alter the "Gods, Graves, Glyphs" PING list --
Archaeology/Anthropology/Ancient Cultures/Artifacts/Antiquities, etc.
The GGG Digest -- Gods, Graves, Glyphs (alpha order)

[gnarledmaw]

"I imagine a small one could be tasty..."

I have recipes. Do you have time for a scald & scrape carcass prep or do you just have time for a quick skinning?