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In Pullo Elixo ius Crudum (Uncooked Sauce for Boiled Chicken)
In Pullo Elixo ius Crudum (Uncooked Sauce for Boiled Chicken) is a traditional Ancient Roman recipe for a classic cold sauce made from a blend of aniseed, mint, asafoetida, with vinegar, dates, stock, mustard olive oil and reduced wine that's served with boiled or braised chicken. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Uncooked Sauce for Boiled Chicken (In Pullo Elixo ius Crudum).
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
In pullo elixo ius crudum: adicies in mortarium anethi semen, mentam siccam, laseris radicem, suffundis acetum, adicies caryotam, refundis liquamen, sinapis modicum et oleum, defrito temperas et sic mittis.
Translation
Uncooked Sauce for Boiled Chicken: Put in a mortar aniseed, dried mint, laser root and moisten with vinegar. Add dates, pour in stock and a little mustard, olive oil and defrutum. Blend and then serve [with boiled chicken].
Modern Redaction
Ingredients:
1/4 tsp
aniseed
1 tsp dried mint, crumbled
pinch of
asafoetida
1 tbsp white wine vinegar
1 tbsp dates, finely chopped
60ml chicken stock
1/4 tsp mustard seeds, ground
3 tbsp olive oil
120ml defrutum
Method:
Grind together the aniseed, mint and asafoetida in a mortar. Blend in the vinegar then pound in the dates until smooth.
Mix in the chicken stock, ground mustard, olive oil and defrutum and whisk until smooth. Use as a sauce to accompany boiled or braised chicken.
This sauce can also be used as a dressing for salads, particularly green salads.
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.
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