Name: Sauce for Boiled Wood Pigeons and Doves, Another Way (Aliter in Palumbis sive Columbis)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1/2 tsp freshly-ground black pepper; 1/2 tsp lovage seeds; 1/2 tsp celery seeds; 2 tbsp parsley, chopped; 1/2 tsp rue; 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 Palumbis sive Columbis (Sauce for Boiled Wood Pigeons and Doves, Another Way)

Aliter in Palumbis sive Columbis (Sauce for Boiled Wood Pigeons and Doves, Another Way) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, parsley, celery seeds, rue, nuts, dates, honey, vinegar, stock, mustard and olive oil to be served with roast 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, Another Way (Aliter in Palumbis sive Columbis).

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Ancient Roman Recipes

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Original Recipe

Aliter in Palumbis sive Columbis (from Apicius' De Re Coquinaria) VI, iv, 3

Aliter: piper, ligusticum, petroselinum, apii semen, rutam, nucleos, caryotam, mel, acetum, liquamen, sinape et oleum modice.

Translation

[Sauce for Wood Pigeons and Doves], Another Way: Use pepper, lovage, parsley, celery seed, rue, nuts, dates, honey, vinegar, stock, mustard and a little olive oil.

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
1/2 tsp celery seeds
2 tbsp parsley, chopped
1/2 tsp rue (or rosemary)
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, lovage (or celery) seeds, celery seeds, parsley and rue in a mortar. Add the dates then pound in to combine then work in the honey, vinegar, olive oil, Dijon mustard and chicken stock.

In the meantime, roast the wood pigeons or doves for about 10 minutes, or until half done. Now pour the sauce into a pan and bring to a boil. Pour over the part-roasted birds and continue roasting, basting frequently with the sauce. Serve the roast birds, accompanied by the sauce.

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.