In the collection of the Institute of Papyrology at the University of Hiedelberg in Germany, there is a Greek papyrus (Heidelberg Papyrus inv. 1701 a.b.c – section Friedrich Bilabel, Opsartytika and relatives) from Egypt, dating to the 4th century CE. It contains a few recipes on it and is fragmentary, torn into a few pieces. On the largest piece there is one complete recipe for Cured Meat in Wine Reduction – Krea Tareikhera (Κρέα ταρείχηρά).

Greek papyrus (Heidelberg Papyrus inv. 1701 a.b.c) fragment with Krea Tareikhera recipe – Col. I-II (= col. VI-VII of the roll) – G_1701Ri-ii

This recipe is considered to be Roman, and not Greek, since it originated in the prime time of the Roman Empire in Egypt, which was at the time a Roman province.

The recipe reads as follows:

Greek text of the Krea Tareikhera recipe from Giarratano, Cesare, and Friedrich Vollmer, eds. Apicii librorum X qui dicuntur De re coquinaria quae extant. Leipzig, 1922. Appendix. p. 88.

Cured meat or slices of ham, similarly raw meat: first the cured meat is boiled a little just to take away its saltiness. Then put all these ingredients into a pan: four parts of wine, two parts of grape syrup, one part of wine vinegar, dry coriander, thyme, dill, fennel. Fry, after putting everything in together at the start, then boil. Half-way through the cooking some people add honey and ground cumin, others pepper, and after putting the sauce into a warmed pot they add little pieces of hot loin and bread. English translation from Grant, Mark. Roman cookery: ancient recipes for modern kitchens. Interlink Publishing Group Incorporated, 1999. p. 117.

I made this particular recipe using cured roast beef and not ham.

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