Casserole apicius with meat or fish

Yield: 4 servings ---

Ingredients:

3 Eggs 1/3 c Milk
1/2 c Flour 1/3 c Water -------------------------------FOR CASSEROLE-------------------------------
2 1/2 c Cooked pork or chicken 1/2 ts Celery seed (or lovage) Thinly slice 2 c Beef or chicken stock Or 1/4 c White wine
1 1/2 lb Cooked fish fillets 1/4 c Sweet raisin wine - muscatel
3 Raw eggs Flour
2 tb Olive oil Coarsely ground pepper
1/2 ts Ground pepper Pine nuts or almonds

Instructions:

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