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Aliter assaturas (Roast Meats, Another Way)
Aliter assaturas (Roast Meats, Another Way) is a traditional Ancient Roman recipe for a classic method of cooking a joint of meat by boiling, roasting to colour and serving in a myrtle berry and wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Meats, Another Way (Aliter assaturas).
prep time
20 minutes
cook time
210 minutes
Total Time:
230 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesBeef RecipesMutton RecipesAncient Roman Recipes
Original Recipe
Aliter assaturas: myrtae siccae bacam extenteratam cum cumino, pipere, mel, liquamen, defrito et oleo teres, et fervefactum amulas. carnem elixam sale subassatam perfundis, piper aspargis et inferes.
Translation
Roast Meats, Another Way: Pound dried, de-seeded myrtle berries and mix with cumin, pepper, honey, liquamen, defritum and olive oil. Bring to a boil and thicken with starch. Boil the meat first, then roast with salt. Pour over the salt, sprinkle with pepper and serve.
Modern Redaction
This recipe is for a fairly tough piece of meat that's boiled slowly to tenderize and then roasted to colour.
Ingredients:
1 roasting joint (a neck of mutton or a leg of lamb or kid goat)
For the Sauce:
3 or 4 de-seeded myrtle berries (or substitute
juniper berries or cloves)
1/2 tsp
ground cumin
1/2 tsp freshly-ground
black pepper
1 tbsp runny honey
250ml beef stock
2 tbsp liquamen
60ml
defritum
1 tbsp olive oil
cornflour
freshly-ground black pepper
Method:
Place the meat in a large pan and cover with plenty of water. Bring to a boil, reduce to a simmer and cook for about 150 minutes, or until tender. Remove from the pan and reserve the stock.
Beat together the myrtle berries, cumin and black pepper in a mortar. Work in the honey, liquamen and a little of the reserved beef stock. Pour into a bowl and whisk in the remaining beef stock(making it up to 250ml) and the olive oil.
Set the boiled meat on a rack in a roasting dish. Transfer to an oven pre-heated to 160°C and bake for 1 hour, basting frequently with the sauce during this time. When the meat is done, set aside to rest for 20 minutes. In the meantime, strain the pan juices into a saucepan and bring to a simmer. Whisk about 1 tsp cornflour into 1 tbsp of water to make a slurry then whisk this into the sauce. Continue simmering until the sauce is thick.
Slice the meat, sprinkle with black pepper and serve accompanied by the sauce.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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