Name: Sauce for Boiled Wood Pigeons and Doves (Aliter in Elixis Palumbis sive Columbis)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1/2 tsp freshly-ground black pepper; pinch of caraway seeds; 1/2 tsp celery seeds; 2 tbsp parsley, chopped; 60ml Country Sauce; 4 tbsp dates, chopped; 2 tsp honey; 1 tsp white wine vinegar; 2 tsp olive oil; 1 tsp Dijon mustard; 250ml chicken stock

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Aliter in Elixis Palumbis sive Columbis (Sauce for Boiled Wood Pigeons and Doves)

Aliter in Elixis Palumbis sive Columbis (Sauce for Boiled Wood Pigeons and Doves) is a traditional Ancient Roman recipe for a classic sauce of pepper, caraway, celery seeds, parsley, country sauce, dates, honey, vinegar, wine, olive oil and mustard to be served with boiled wood pigeon or dove. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Boiled Wood Pigeons and Doves (Aliter in Elixis Palumbis sive Columbis).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Ancient Roman Recipes

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Original Recipe

Aliter in Elixis Palumbis sive Columbis (from Apicius' De Re Coquinaria) VI, iv, 2

Aliter <in> elixis: piper, careum, apii semen, petroselinum, condimenta moretaria, caryotam, mel, acetum, vinum, oleum et sinape.

Translation

[Sauce] for Boiled [Wood Pigeons and Doves]: [Pound] pepper, caraway, celery seeds and parsley [in a mortar]. Add country sauce, dates, honey, vinegar, wine, olive oil and mustard.

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
pinch of caraway seeds
1/2 tsp celery seeds
2 tbsp parsley, chopped
60ml Country Sauce
4 tbsp dates, chopped
2 tsp honey
1 tsp white wine vinegar
2 tsp olive oil
1 tsp Dijon mustard
250ml chicken stock

Method:

Grind together the black pepper, caraway seeds, celery seeds and parsley in a mortar. Add the dates then pound in to combine then work in the country sauce and mix with the honey, vinegar, olive oil, Dijon mustard and chicken stock.

Turn into a pan and bring to a boil. Reduce to a simmer and cook for 20 minutes, or until thickened. Par-boil the wood pigeons or doves, roast to colour then arrange on a serving plate, pour over the sauce and bring to the table.

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.