Name: Another Hing Sauce (Aliter Laseratum)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1/4 tsp freshly-ground black pepper; pinch of ground caraway seeds; pinch of ground aniseed; 1 tbsp flat-leaf parsley, finely chopped; 1/2 tsp dried mint, crumbled; pinch of asafoetida powder; pinch of ground cinnamon; pinch of ground costmary; 1 bayleaf; 1 tsp runny honey; 1 tsp white wine vinegar; 150ml liquamen

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Aliter Laseratum (Another Hing Sauce)

Aliter Laseratum (Another Hing Sauce) is a traditional Ancient Roman recipe originally used laser or silphium (asafoetida, known as hing in Indian cuisine); the sauce itself is a mix of spices and herbs in a honey, vinegar and stock base; which makes an excellent sauce for meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Hing Sauce (Aliter Laseratum).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Beef Recipes Game Recipes Ancient Roman Recipes

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Original Recipe

Aliter Laseratum (from Apicius' De Re Coquinaria) I, XXX, 2

Aliter: piper, careum, anethum, petroselinum, mentam siccam, silfi, folium, malabathrum, spicam Indicam, costum modicum, mel, acetum, liquamen.

Translation

Another Hing Sauce
Another Way: [Mix] pepper, caraway, aniseed, parsley, dried mint, silphium, bayleaf, cinnamon, spikenard, a little costmary, honey, vinegar and liquamen.

Modern Redaction

Ingredients:

1/4 tsp freshly-ground black pepper
pinch of ground caraway seeds
pinch of ground aniseed
1 tbsp flat-leaf parsley, finely chopped
1/2 tsp dried mint, crumbled
pinch of asafoetida powder (hing)
pinch of ground cinnamon
pinch of ground costmary (or mint)
1 bayleaf
1 tsp runny honey
1 tsp white wine vinegar
150ml liquamen

Method:

Grind together the pepper, caraway, aniseed, mint, asafoetida, cinnamon and costmary in a mortar. Add the parsley and grind in to combine.

Combine the liquamen, 100ml water, honey and vinegar in a pan then scrape in the spice and herb blend and add the bayleaf. Bring to a boil then reduce to a simmer and cook for 5 minutes to reduce slightly. Remove the bayleaf and serve to accompany meats.

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.