Title: Casserole apicius with meat or fish
 Categories: Main dish
      Yield: 4 Servings
 
MMMMM------------------------FOR PANCAKES-----------------------------
      3    Eggs
    1/2 c  Flour
    1/3 c  Milk
    1/3 c  Water

MMMMM-----------------------FOR CASSEROLE----------------------------
  2 1/2 c  Cooked pork or chicken
           Thinly slice
           Or
  1 1/2 lb Cooked fish fillets
      3    Raw eggs
      2 tb Olive oil
    1/2 ts Ground pepper
    1/2 ts Celery seed (or lovage)
      2 c  Beef or chicken stock
    1/4 c  White wine
    1/4 c  Sweet raisin wine - muscatel
           Flour
           Coarsely ground pepper
           Pine nuts or almonds
 
  First make the pancakes:- beat 3 eggs and add flour, milk and water
  to make a thin batter. Into a greased 8 inch frying pan, pour a
  little of the batter and allow it to spread evenly. Cook each pancake
  over high heat and flip over when it is lightly browned.
  
  Prepare the coked meat or fish:- Mix with eggs, olic=ve oil, celery
  seed, stock, white wine and sweet wine. Heat the meats in this sauce,
  adding more liquid if requird. Thicken the sauce with flour.
  
  Next, take a greased casserole dish and cover the bottom with a layer
  of meats or fish in their sauce. SPrinkle with coarsely ground pepper
  and with nuts. On this, place a pancake. Fill the dish with layers of
  the sauced meats, seasoned with pepper and nuts, each alternating
  with a pancake. Pierce a hole in the final pancake to allow steam to
  escape and cooke uncovered in a 375 F oven for 20- 25 minutes until
  the dish is uniformly heated. Serve with a sprinkling of pepper.
  
  Source - The Roman Cookery of Apicius