Terentine Minutal

Apicius 4.3.2

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Cooking Apicius

Cooking Apicius

By Sally Grainger

Published 2006

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This recipe for a minutal, a basic stew, is made with mince (Latin isicia) which was certainly an everyday ingredient. Other minutals are often made with cooked meat. It is a creamy and soft pottage, a true ‘comfort food’ in texture, while also having the subtle tang of celery and lovage. It is thickened with a special dried pastry known as tracta which means it’s a meal in itself: starch and m