A Byzantine broth

“…and broths spiced with pepper, spikenard, cinnamon, caraway.” ca. 6th century AD. Ierophilos Sophistes, About the cycle of foods, A [January]1 (Ideler, Physici et medici Graeci minores, vol. Α).

Modern adaptation:

1 k. pork

1 1/4 tsp freshly ground black pepper

½ tsp. freshly ground cinnamon

1/2 tsp. spinekard

3/4 tsp. freshly ground caraway

salt

4 servings

Wash the pork and place it in pot. Cover it with cold water and add salt. Simmer until cooked, skimming the surface. Remove the meat on a plate, cut it into 5cm cubes and season with black pepper and, if needed, with more salt. Strain the broth, add the spices and simmer for 10 minutes. Taste and add more spices and salt if needed.

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