Vitellina Fricta (fried veal)
This veal dish utilises many of the ingredients introduced to Britain by the Romans – dried fruit, wine, pepper, cumin and oregano. The combination of fruit and meat was common throughout the Roman Empire particularly around the Mediterranean. This recipe is based on that of Marcus Gavius Apicus in De Re Coquinaria.
Preparation method
Heat the oil in the frying pan and brown the veal on all sides in 4 batches. This is to ensure you don't overcrowd the pan which will prevent browning. Once browned transfer the batches of veal to the shallow dish and set aside.
Place the remaining ingredients in the casserole and bring to the boil.
Simmer for 5 minutes.
Take off the heat and transfer the meat into the casserole. Allow the meat to marinade for half an hour.
Return the casserole to the hob and bring up to the boil. Turn the heat down to a gentle simmer, cover and cook until the meat is tender – about 25-30 minutes.
Serve immediately.
* In ancient Rome this would have been defritum, a syrup made by boiling extracted grape juice along with the skins. You can try to make it yourself but you will need to find wine grapes rather than eating grapes. Red grape syrup, which is available online, is much easier if not strictly authentic.
For tips on making stews see my guide for making soups and stews. 
