Name: Cold Sauce for Boiled Wild Boar, Another Way (Aliter Ius Frigidum in Aprum Elixum)
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 4 servings
Cuisine: Roman
Ingredients: boiled wild boar meat; For the Sauce:; 1/2 tsp freshly-ground black pepper; 1 tsp lovage seeds (or celery seeds); 1/2 tsp ground cumin; 1/8 tsp ground aniseed; 1/2 tsp dried thyme, crumbled; 1 tsp dried oregano, crumbled; pinch of asafoetida; 1/8 tsp colewort (or mustard) seeds; 1/2 tsp fresh rosemary, finely chopped; 1/2 tsp fresh mint, finely shredded; 1/2 tsp fresh savory, finely shredded; 2 tbsp onions, finely chopped; 2 tbsp toasted hazelnuts, finely copped; 2 tbsp dates, finely chopped; 2 tsp honey; 1 tbsp white wine vinegar (or cider vinegar); 1/2 tsp prepared mustard; 2 tbsp liquamen (fish sauce); 200ml pork (or meat) stock; 1 tbsp olive oil

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Aliter Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar, Another Way)

Aliter Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar, Another Way) is a traditional Ancient Roman recipe for a classic cold sauce of mixed spices, asafoetida, wine, green herbs, onions, hazelnuts, dates, honey, vinegar, mustard, stock and oil which is served with boiled wild boar or pork. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cold Sauce for Boiled Wild Boar, Another Way (Aliter Ius Frigidum in Aprum Elixum).

prep time

20 minutes

cook time

210 minutes

Total Time:

230 minutes

Serves:

Rating:

Tags : Wild Food Sauce Recipes Spice Recipes Herb Recipes Pork Recipes Game Recipes Ancient Roman Recipes

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Original Recipe

Aliter Ius Frigidum in Aprum Elixum (from Apicius' De Re Coquinaria) VIII, i, 8

Aliter ius frigidum in aprum elixum: piper, ligusticum, cuminum, anethi semen et thymum, origanum, silfi modicum, erucae semen plusculum, suffundes merum, condimenta viridia modica, cepam, ponticas vel amygdala fricta, dactilum, mel, acetum, merum modicum, coloras defrito, liquamen, oleum.

Translation

Cold Sauce for Boiled Wild Boar, Another Way: [Mix] pepper, lovage, cumin, aniseed and thyme, oregano, a little silphium, more of colewort seed, wine, a few green herbs, onions, Pontic hazelnuts or toasted almonds, dates, honey, vinegar, mustard, liquamen and oil.

Modern Redaction

Ingredients:

boiled wild boar meat

For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp ground cumin
1/8 tsp ground aniseed
1/2 tsp dried thyme, crumbled
1 tsp dried oregano, crumbled
pinch of asafoetida
1/8 tsp colewort (or mustard) seeds
1/2 tsp fresh rosemary, finely chopped
1/2 tsp fresh mint, finely shredded
1/2 tsp fresh savory, finely shredded
2 tbsp onions, finely chopped
2 tbsp toasted hazelnuts, finely copped
2 tbsp dates, finely chopped
2 tsp honey
1 tbsp white wine vinegar (or cider vinegar)
1/2 tsp prepared mustard
2 tbsp liquamen (fish sauce)
200ml pork (or meat) stock
1 tbsp olive oil

Method:

Prepare the boiled wild boar meat(or pork) according to the recipe.

The sauce can be prepared beforehand, or can be started as soon as you begin preparing the meat. Combine the black pepper, lovage (ore celery) seeds, cumin, aniseed, thyme, oregano, asafoetida and colewort (or mustard) seeds in a mortar. Grind finely then add the rosemary, mint, savory, onions, nuts and dates. Pound until smooth then work in the honey, white wine vinegar, mustard, liquamen and olive oil.

Scrape into a pan and whisk in the meat stock. Bring to a boil, reduce to a simmer and cook for 25 minutes. Take off the heat and set aside to cool. Serve at room temperature to accompany the wild boar meat or the pork.

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.