Name: Sauce for Boiled Crane or Duck, Another Way (Aliter in Gruem vel Anatem Elixam)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1/2 tsp freshly-ground black pepper; 1 tsp lovage seeds; 1/2 tsp ground cumin seeds; 1 tsp dried coriander leaves; 1 tsp dried mint leaves; 1 tsp dried oregano; 2 tsp pine kernels, chopped; 2 tsp dates, chopped; 500ml duck stock or chicken stock; 1 tbsp olive oil; 1 tbsp honey; 2 tsp Dijon mustard; 120ml red wine

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Aliter in Gruem vel Anatem Elixam (Sauce for Boiled Crane or Duck, Another Way)

Aliter in Gruem vel Anatem Elixam (Sauce for Boiled Crane or Duck, Another Way) is a traditional Ancient Roman recipe for a classic date, pine nut 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 Gruem vel Anatem Elixam).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Ancient Roman Recipes

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Original Recipe

Aliter in Gruem vel Anatem Elixam (from Apicius' De Re Coquinaria) VI, ii, 4

Aliter in gruem vel anatem elixam: piper, ligusticum, cuminum, coriandrum siccum, mentam, origanum, nucleos, caryotam, liquamen, oleum, mel, sinape et vinum.

Translation

[Sauce for] Boiled Crane or Duck, Another Way: [Pound[ pepper, lovage, cumin, dried coriander, mint, oregano, pine kernels, dates, stock, oil, honey, mustard and wine.

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp ground cumin seeds
1 tsp dried coriander leaves
1 tsp dried mint leaves
1 tsp dried oregano
2 tsp pine kernels, chopped
2 tsp dates, chopped
500ml duck stock or chicken stock
1 tbsp olive oil
1 tbsp honey
2 tsp Dijon mustard
120ml red wine

Method:

Grind together the pepper, lovage (or celery) seeds, cumin, coriander leaves, mint and oregano in a mortar. Add the pine kernels and dates and poud until a fine paste. Work in the olive oil, honey, mustard and a little wine then turn into a pan and mix with the remaining wine 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.

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.