Aliter in Grue vel Qnate Elixa (Sauce for Boiled Crane or Duck, Another Way II)
Aliter in Grue vel Qnate Elixa (Sauce for Boiled Crane or Duck, Another Way) is a traditional Ancient Roman recipe for a classic date, defritum and mustard sauce with spices intended for serving with boiled crane or duck. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Boiled Crane or Duck, Another Way (Aliter in Grue vel Qnate Elixa).
Aliter in grue vel anate elixa: piper, ligusticum, apii semen, erucam et coriandrum, mentam, caryotam, mel, acetum, liquamen, defritum et sinape. idem facies, et si in caccabo assas.
Translation
[Sauce for] Boiled Crane or Duck, Another Way: [Pound] pepper, lovage, celery seeds, colewort and coriander, mint, dates, honey, vinegar, stock, defritum and mustard. Make this same sauce to cook with roast [crane or duck].
Modern Redaction
Ingredients:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
pinch of rocket (or black mustard) seeds
1 tsp coriander seeds
1 tsp dried mint leaves
5 tsp dates, chopped
500ml duck stock or chicken stock
120ml defritum
1 tbsp honey
1 tsp white wine vinegar
2 tsp Dijon mustard
120ml red wine
Method:
Grind together the pepper, lovage (or celery) seeds, rocket (or black mustard) seeds, coriander seeds and dried mint in a mortar. Add the dates and pound until a fine paste. Work in the honey, white wine vinegar, mustard and a little of the defritum then turn into a pan and mix with the remaining defritum and the stock.
Bring the sauce to a boil and cook for about 20 minutes, or until cooked and thickened. Pour over the boiled (or braised) duck (or crane) and serve.
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